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Growing up in the south, fried fish is a regular staple, especially on Fridays! My family and I enjoy serving our fish with fries, hushpuppies, or a good cold coleslaw. If at all possible, we always try to find fresh caught fish, or wild caught fish. I’ve fried fish using an air fryer, deep fryer, and stove top. Out of all of these methods, cooking fish on the stove top is still the best in my opinion! Continue reading as I share my family’s fried fish recipe.
This recipe is super easy to follow and I designed it so you can use it on any popular fish used for frying! So whether you enjoy frying Whiting, Flounder, Mackerel or even Catfish, the seasonings below will work great for either fish type! If you’re new to the world of frying fish, this is literally one of the easiest meals for you to prepare and enjoy. Below I will share a few brief tips to ensure you serve the best southern style fried fish!
Fish Frying Tips:
- Maintain A Good Temperature: Try to keep your oil temperature around 320 degrees Fahrenheit (160 degrees Celsius). When using a deep fryer, try not to crank the temperature all the way up to the highest setting since this could cause your oil to burn. To see if your oil is hot enough to start frying, I recommend adding a small piece of dry fish batter to the pan. If the batter begins to fry, your oil is ready for frying.
- Smell Your Fish: Your fish should not have a “fishy” smell. Fresh fish and good fish should not have a strong fishy smell. If you smell a strong odor, your fish is not fresh and should not be cooked.
- Press and Pat Fish Dry Before Seasoning: Using a napkin, press and dry your fish filets. This will allow you to release any excess water in your fish and will help prevent it from going soggy after frying.
- A Little Bit of Mustard Goes A Long Way: Now I know this may sound strange, but I promise lightly coating your fish with mustard will add a nice bite to your fried fish! You will barely taste the mustard! Yellow mustard acts as a nice binder before adding dry seasonings.
- Season Your Batter: Whether you use corn meal, flour, or prepackaged fish fry mix (I enjoy using the Zatarain’s New Orleans Style Seasoned Fish Fri Mix), still add seasoning to your batter mix! Your fish should be flavored on the outside and on the filet. Even though you see measurements in my recipe below, remember to have fun and do not worry about exact measurements. The seasoned fish fry mix and combination of seasonings below will add amazing flavor that does not need to be over seasoned.
- If You Enjoy Fish Nuggets, Cut At An Angle: Cutting your fish fillets at an angle to make nuggets will leave thinner ends which beautifully cook into crunchy tips after frying!
- Shake Off Excess Fish Batter Before Frying: Try to avoid huge clumps of dry mixture on your fish. I recommend shaking any excess batter off of your fish before frying. To avoid this from happening, I usually take a large resealable food-storage plastic bag, add my dry batter breading to the bag, add the seasoned fish filets, seal bag, shake, remove and fry.
- Sift Out Your Clumps: If your fish breading/batter starts to form clumps from the moisture off of the fish, simply run the batter through a sifter to separate the clumps and continue breading!
- Timing is Everything: If you’re worried about how long to cook your fish once you begin frying, simply wait for it to turn golden brown and wait for it to float. Upon dropping your fish filet in oil, it will sink to the bottom, but will naturally release when it is ready to be removed.
- Keep Fish Crispy After Frying: Once I remove fried fish from the pan, I allow to it drain in a colander lined with paper towels for 1 minute and then I move these to pan and an oven set to a warm temperature for the fish to maintain its crispness. If you allow the fish filets to pile up on top of each other in a colander, they will begin to sweat and become soggy.
Southern Style Fried Fish Recipe
Growing up in the south, fried fish is a regular staple in our family. This recipe can apply to all kinds of fish such as Whiting, Flounder, Mackerel, Catfish and more. This recipe can also be followed by pan frying your fish or deep frying.
Ingredients
- 1.5 pounds Fresh Fish Fish type examples: Whiting, Flounder, Mackerel, Catfish and more
- Yellow Mustard as season binder
- 1 package Zatarain's New Orleans Style Seasoned Fish Fri Mix
- 1 tsp Cajun Seasoning I used Slap Ya Mama
- 1 tsp Adobo Seasoning
- 1 tsp Old Bay Seasoning
- Canola Oil for frying
Instructions
- Clean fish filets, pat dry and cut into desired serving size. Set aside. Note: Drying fish filets before seasoning will enhance the crispness of each filet when serving.
- Pour 2-3 inches of canola oil into a large skillet. Place skillet over a large burner and heat oil over medium high heat. To check if the oil is hot enough, drop in a few crumbs of fish batter. The batter should start to fry immediately when the heat is ready.
- While oil is coming up to temperature, take clean fish filets and lightly coat with yellow mustard on both sides. Season fish filets with 1/2 tsp of cajun seasoning, 1/2 tsp of Adobo, 1/2 tsp Old Bay Seasoning. Once fish is seasoned on both sides, take a large resealable food-storage plastic bag, fill bag with Zatarain's New Orleans Style Seasoned Fish Fri Mix and add remaining seasoning to fry mix – 1/2 tsp of cajun seasoning, 1/2 tsp of Adobo, 1/2 tsp Old Bay Seasoning. Seal food-storage plastic bag bag and shake to combine Fish Fri Mix and seasoning.
- Coat both sides of seasoned fish by adding filets to resealable food-storage plastic bag. Seal bag and shake to cover both sides of filets with fish fry mix. Fry fish in batches in hot oil about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot. To keep fish filets crispy, you can also store them in a warm oven until filets are done cooking. Enjoy!
Nutrition
Calories: 199kcalCarbohydrates: 4gProtein: 34gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 85mgSodium: 403mgPotassium: 539mgFiber: 0.4gSugar: 0.1gVitamin A: 260IUVitamin C: 0.1mgCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!
I have to try the mustard hack. My hubby just loves fish recipes so this is going to my to-cook list!
Well, now I’m starving! I love fried fish. It’s one of my favorite dishes. I’ve never had it with mustard before. Great idea!
Wow…I am so salivating on this one! Just look at how good that fish has turned out from the fire!
This post made me hungry! I love catfish. I’ll have to try this recipe soon.
This looks so delicious. Thanks for the tip on smelling your fish and not cooking it if it smells fishy. Good to know.
That cajun seasoning looks delicious! I’d love to give your recipe a try. Always nice to have a crispy finish!
So good! This brings back memories of the fish fries we had in Alabama when I was a kid.
This is so yummy and we had something similar to this one but not the same way and ingredients. Would love to try this one.
My dad in law loves fish recipes. Though I don’t make it but will share it with him to try.
My husband would be all over this! Looks yummy!
This is my husband’s favorite dish! SO good!