Southern Fried Fish Recipe

Last Updated on September 1, 2025 by Soul Food Cooking

My Southern Fried Fish Recipe is one of my favorite all time dishes to make. Out of all my Southern recipes, I love fried fish the most. Growing up in Washington, DC, great fish and seafood was an everyday thing. My dad’s hobby was fishing so fresh fish was on the menu in our home on a regular basis. My mom made the most flavorful, crispiest pan fried fish and taught me how to do the same. From red snapper, rock fish, whiting or tilapia, the secret to great tasting, crispy, non-greasy fried fish is in the cooking temperature and cooking time. Southern fried fish is a Soul Food classic dish that is a satisfying and comforting dish. It is simple to make and it require only a few ingredients. The key to great soul food fried fish is to achieve a crispy battered skin coating without allowing the inner fish to become dry.

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Best Fish for Southern Fried Fish

When trying to decide what fish is best for frying, there are so many to choose from. It can largely be determined by what’s available in your region. Growing up on the east coast, we often ate trout, bass, perch and rockfish. Now that I live on the west coast catfish, tilapia, whiting, cod and red snapper are popular choices.Ingredients for Southern Fried Fish

• Red Snapper – One of the best fish to fry. It is a slightly sweet white fish that is firm, flaky and delicate.
• Cornmeal – Help create a golden coating that gives the fish a classic Southern-style crispy crust.
• All-Purpose Flour – Helps bind the coating and adds structure for an even, golden-brown finish.
• Eggs – Act as a binder, helping the cornmeal and flour mixture adhere to the fish for a crispy coating.
• Hot Sauce – Adds a subtle heat and tang to the egg wash, enhancing flavor and giving the fish a Southern kick.
• Onion Powder – Brings a mild, savory sweetness that complements the natural flavor of the fish.
• Garlic Powder – Adds depth and a warm, savory note to the seasoning mix.
• Paprika – Provides a mild, smoky flavor and enhances color, giving the coating a rich golden hue.
• Cayenne Pepper – Introduces a touch of heat for those who like a spicy edge to their fried fish.
• Salt – Essential for seasoning, bringing out the natural flavors of the fish and other ingredients.
• Black Pepper – Adds a sharp, earthy spice that balances the other seasonings perfectly.

Substitutions and Variations

• Adding Old Bay seasoning gives plenty of flavor to most seafood recipe.
• For this recipe I cut the fish into fish fillets and deep fried it in a large pot. If you like, you can use a dutch oven or cast iron skillet to fry your fish fillet instead of a deep pot. Use canola oil over medium-high heat. Once the oil is hot, fry the fish for 4 minutes per side.
• This recipe for Southern fried fish uses red snapper, but you can use any type of fish that you prefer. You can also use catfish, flounder, tilapia, whiting or cod. Any of these fish can serve as a good alternative if you can’t find red snapper.

Tools You Will Need:

• Deep Fryer or Heavy Pot: Using an electric deep fryer is very convenient, but if you don’t have one, a heavy-bottomed pot or skillet with high sides will do the trick.
• Thermometer: Use a thermometer to monitor the oil temperature.
• Tongs, Spider or Slotted Spoon: Use tongs, spider or a slotted spoon to place your fish in the oil and when removing. Deep fried fish oil can get very hot so be very careful when placing and removing your fish.
• Paper towels: Use the paper towels to drain excess oil from the fish.

How Long Does Fish Take to Fry?

I have discovered over the years that there are four major factors that determine how long it takes for fish to fry. The kind of fish, the thickness of the fish, cook time and the temperature of the oil. Here is a helpful chart that will help you to determine how long to fry your fish.

Cut / Type (examples)	Typical thickness	Oil temp (°F/°C)	Pan-fry time (per side)	Deep-fry time (total)	Air fryer time @ 400°F (flip once)	Doneness cues
Thin fillets – whiting, tilapia	½ in / 12 mm	350–375 / 177–191	2–3 min	3–4 min	8–10 min	Deep golden, flakes easily, bubbling slows
Medium fillets – catfish, cod	¾ in / 19 mm	350 / 177	3–4 min	4–6 min	10–12 min	Coating crisp, center opaque
Thick fillets – haddock, pollock	1 in / 25 mm	350 / 177	4–5 min	6–8 min	12–14 min	Firm flakes, no translucence
Catfish nuggets	~1–1¼ in cubes	350–365 / 177–185	3–4 min	4–5 min	8–10 min	Even browning all sides
Fish strips/sticks	½–¾ in wide	350–365 / 177–185	2–3 min	3–4 min	8–10 min	Crisp edges, sizzling calms
Whole small fish – snapper/whiting (8–12 oz)	—	350 / 177	5–6 min	7–9 min	14–18 min	Fins crisp, flesh opaque to the bone

Southern Fried Fish Video Tutorial: How to Make it Crispy

Step-By-Step Instructions for Southern Fried Fish

Step 1: Prepare the Fish

If your fish is fresh and has not been gutted and descaled then do this first. Make certain your fish is cleaned and descaled. Remove the tails, fins, and bones, then cut the fish in half..

Why descale? Descale your fish for a better eating experience. Descaling improves the texture of your fish, make the fish more palatable and provides an ease of preparation. Make certain your fish has been cleaned and descaled. Remove the tails, fin and bones the cut the fish in half.

Step 2: Make the Egg Wash

To make the egg wash, in a dish, add the eggs and hot sauce. Whisk until they are well combined. The egg wash serves three very important roles in frying your fish. It serves as a binder to help the corn meal and flour mixture to adhere to the fish. The protein in the egg helps with browning and creates a better crust. And lastly, the egg wash forms a barrier that helps seal in the fish’s natural juices which help to keep your fish moist on the inside.

Step 3: Create the Breading

In a separate dish, combine the cornmeal and all-purpose flour. Add the garlic powder, onion powder, cayenne pepper, paprika, salt, and black pepper. Mix until all the dry ingredients are well combined. The batter is a crucial step to ensure crispy golden fish. The cornmeal gives the fish that familiar gritty texture and the all-purpose flour is the binding agent that holds both the cornmeal and seasonings to your fish. Together they give your fried fish the rich crispy texture and crunch we all crave.

Step 4: Dredge the Fish

Take a piece of fish and dredge it first in the egg wash, ensuring it’s fully coated. Then, transfer it to the cornmeal mixture and coat it completely. Place the breaded fish on a wire rack. Repeat for all pieces of fish.

Step 5: Fry the Fish

After trying several different oil temperatures and cook times, 350°F gave me the best crust. The ideal temperature for deep-frying fish is generally 350°F to 375°F (175°C to 190°C). See what works best for you and let me know in the comments!

• Frying at a temperature too low will result in greasy, soggy fish. If the oil is too hot, the outside will burn before the inside is cooked through.
• It is important to maintain the temperature. When adding fish, the oil temperature will drop. Adjust the heat if needed to bring it back up to the desired range. Make sure not to overcrowd your pan. It’s recommended to use a deep-fry or candy thermometer to monitor the temperature accurately.

In a suitable frying pan or pot, pour in enough canola oil for frying. Using medium-high heat, bring the oil temperature to 350°F (175°F). Carefully place the fish in the hot oil and fry for 5 minutes.

For more fish recipes, try my fried catfish, baked orange roughy and fried tilapia.

Serving Suggestions

Southern fried fish goes great with so many other dishes. For a classic soul food dinner, pair your fish with collard greens, mac and cheese and cornbread. And if you are anything like me, you must have hot sauce to give your fish a little extra kick. For a lighter option, try pairing your fish with a healthy Caesar salad or potato salad. This Southern fried fish is delicious for breakfast, lunch or dinner.

Pro Tips for Southern Fried Fish

• Make sure to not overcrowd your pan when frying. This will decrease the temperature of your oil and cause the fish to steam. Fry your pieces in small batches for even cooking and optimum crispiness.  
• Use a high heat oil for the best results. A high heat oil has a higher smoke point and will keep the fish from sticking to the pan. 
• Place your fish directly on paper towels to remove the excess oil after frying. 

Frequently Asked Questions