CRISPY FISH FRY 🐟

by

CRISPY FISH FRY 🐟πŸ”₯

The Golden, Crunchy, Addictive Fish Everyone Will Ask You to Make Again!

If there’s one recipe that brings people running from every corner of the house, it’s a good old-fashioned Crispy Fish Fry. Every family has their version, every region has its secrets, and every dinner table has someone who claims their piece is the crispiest. But THIS version? Ohhh, this one gets people talking. The crunch is loud, the seasoning is bold, the fish is tender and flaky… and once you serve it, don’t expect leftovers because everyone will be hunting for β€œjust one more piece.”

I still remember the first time I made it β€” I barely set the platter down before hands were reaching from every direction. My nephew took a bite, widened his eyes, and said: β€œAuntie… this tastes like restaurant food!” And not just any restaurant β€” the good kind where everyone waits in line. It’s that crispy.

This recipe checks every box:
βœ” Ultra-crispy coating
βœ” Juicy, flaky fish inside
βœ” Simple pantry ingredients
βœ” Perfect for weeknights, gatherings, or fish fry weekends
βœ” Even picky eaters love it

Let’s get into it!

⭐ What Makes This Fish So Crispy?

It’s all about three things:

  1. The seasoned marinade that clings to the fish
  2. The flour–cornstarch blend that gives that shatter-crisp texture
  3. Frying at the right temperature so the fish doesn’t get soggy

Follow this method and your fish will stay crispy even after it cools.

🐟 INGREDIENTS YOU’LL NEED

(Serves 4–6 depending on how fast they disappear!)

For the Fish:

1 kg white fish fillets (tilapia, cod, whiting, haddock, or any firm fish)

1 tbsp lemon juice

1 tsp salt

1 tsp black pepper

1 tsp garlic powder

1 tsp paprika

1 tsp onion powder

1 cup buttermilk (or milk + 1 tbsp vinegar)

1 egg

For the Crispy Coating:

1 cup all-purpose flour

Β½ cup cornstarch

1 tsp baking powder

1 tsp paprika

1 tsp garlic powder

Β½ tsp turmeric (optional, gives great color)

Β½ tsp black pepper

Β½ tsp salt

For Frying:

Oil (vegetable, canola, or peanut oil)

πŸ”₯ HOW TO MAKE THE CRISPY FISH FRY

1️⃣ Season the Fish

Pat the fish dry β€” this helps the coating stick. Add lemon juice, salt, black pepper, paprika, garlic powder, and onion powder. Let it sit for 10–15 minutes.

2️⃣ Prepare the Wet Mixture

Whisk together the buttermilk and egg. This helps tenderize the fish and creates that perfect β€œsticky layer” for the coating.

3️⃣ Mix the Dry Coating

Combine the flour, cornstarch, baking powder, garlic powder, paprika, turmeric, salt, and black pepper.
This blend is MAGIC β€” light, crisp, and flavorful.

4️⃣ Coat the Fish

Dip seasoned fish into the wet mix β†’ then into the dry coating.
Press gently so the coating attaches well.
For extra crunch: double dip (wet β†’ dry again).

5️⃣ Fry Until Golden

Heat oil to 350Β°F / 175Β°C.
Fry 3–4 pieces at a time for 4–6 minutes until beautifully golden and crispy.
Don’t crowd the pan or the temperature drops!

6️⃣ Drain & Serve

Place the fried fish on a wire rack β€” NOT paper towels β€” so it stays crispy.

😍 WHAT TO SERVE WITH YOUR CRISPY FISH

Homemade fries or potato wedges

Coleslaw

Lemon garlic rice

Tartar sauce

Pickles

Fresh salad

Hushpuppies

Corn on the cob

Or my personal favorite… mash + a squeeze of lime.

⭐ PRO TIPS FOR THE BEST CRISPY FISH EVER

✨ Cornstarch = crunch booster
✨ Baking powder = bubbly, crisp surface
✨ Don’t skip patting the fish dry
✨ Fry in batches
✨ Use a wire rack, not paper towels
✨ Keep seasoning bold β€” fish loves flavor

❀️ WHY PEOPLE LOVE THIS RECIPE

Because it tastes like something you’d order at a seaside restaurant β€” but you made it at home in less than 30 minutes. It’s budget-friendly, easy, and always gets compliments.

The fish is juicy…
The crust is loud…
The flavor is unforgettable.

Make it once and watch how fast it becomes your go-to weekend recipe!

Leave a Comment