How To Make Crispy Fried Fish Like Grandma’s – Easy & Delicious

All Games kamal kamal 12 May , 2025 0

Crispy Southern-style fried fish fillets on a plate, golden brown and homemade just like Grandma used to make

This crispy fried fish recipe is just like Grandma used to make—simple, golden, and packed with flavor. Perfect for quick, comforting dinners.

There’s something incredibly comforting about a plate of crispy fried fish. I still remember walking into Grandma’s kitchen on a summer Friday evening, the smell of sizzling fish in the cast iron skillet greeting me before I even reached the screen door. She never needed fancy gadgets or expensive ingredients—just fresh fillets, a few pantry staples, and lots of love. That’s what this recipe is about: bringing back the warmth of home-cooked meals and making a classic Southern-style fried fish you can count on anytime.

Why You’ll Love This Recipe

Quick & Easy: Ready in under 30 minutes with minimal prep.

Budget-Friendly: Uses simple, affordable ingredients.

Family Favorite: Crispy, flavorful coating with tender fish inside—everyone loves it.

Make-Ahead Friendly: Season the fish in advance to save time.

Perfect Texture: Crispy outside, moist and flaky inside—just like Grandma made.

Ingredients

1 ½ lbs white fish fillets (catfish, tilapia, cod, or haddock work well)

1 cup buttermilk (or milk + 1 tbsp lemon juice as a substitute)

1 cup yellow cornmeal

½ cup all-purpose flour

1 ½ tsp salt

1 tsp black pepper

1 tsp paprika

½ tsp garlic powder

½ tsp onion powder

¼ tsp cayenne pepper (optional, for heat)

Vegetable oil, for frying

Lemon wedges and tartar sauce, for serving

Ingredient Swaps:

Use gluten-free flour if needed.

No buttermilk? Mix 1 cup milk with 1 tbsp lemon juice and let it sit for 5–10 minutes.

Instructions

Prep the Fish:
Rinse the fillets and pat dry. Soak them in buttermilk for at least 10 minutes (or up to 1 hour in the fridge). This tenderizes the fish and helps the coating stick.
Mix the Coating:
In a shallow dish, whisk together cornmeal, flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne.
Coat the Fish:
Remove fillets from buttermilk, allowing excess to drip off. Dredge each fillet in the cornmeal mixture, pressing gently so it adheres well.
Heat the Oil:
In a large skillet or cast iron pan, heat ½ inch of vegetable oil over medium-high heat until it reaches 350°F. (Test with a small pinch of coating—it should sizzle immediately.)
Fry the Fish:
Fry 2–3 fillets at a time without crowding the pan. Cook for 3–4 minutes per side or until golden brown and cooked through.
Drain & Serve:
Place fried fish on a wire rack or paper towel-lined plate. Serve hot with lemon wedges and tartar sauce.

Tips for Success

Dry the Fish Well: Too much moisture can cause the coating to slip off.

Use a Thermometer: Keep oil at 350°F to avoid greasy or undercooked fish.

Don’t Overcrowd the Pan: Fry in batches so the temperature stays consistent.

Storing Leftovers: Refrigerate in an airtight container for up to 2 days.

Reheating: Reheat in the oven at 375°F for 10–15 minutes to maintain crispiness.

Freezing: Freeze cooked fish in a single layer on a tray, then transfer to a bag. Reheat from frozen in the oven at 400°F for best texture.

Frequently Asked Questions

Q: Can I use frozen fish fillets?
A: Yes, but thaw them completely and pat dry to remove excess moisture before soaking in buttermilk.

Q: What’s the best oil for frying fish?
A: Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil.

Q: How do I know when the fish is cooked through?
A: The internal temperature should be 145°F, and the fish should flake easily with a fork.

Q: Can I bake instead of fry?
A: Yes, but the texture will be different. For a crispy oven-baked version, drizzle with oil and bake at 425°F for 15–20 minutes.