Fish Fry Recipe

Trim and portion

Pat the fish fillets dry with paper towels. If fillets are large, cut into 3-4 oz portions for even frying.

In a shallow dish, whisk together buttermilk, lemon juice, hot sauce, kosher salt, and black pepper. Submerge the fish portions in the mixture, cover, and refrigerate for 20–30 minutes (can marinate up to 2 hours). The buttermilk tenderizes and helps the breading stick.

While the fish marinates, set up a breading station with three shallow bowls or trays: (1) flour mixture, (2) egg wash, (3) dry breading. In bowl 1 combine the all-purpose flour, cornmeal, panko (if using), paprika, garlic powder, onion powder, cayenne, dried oregano, cracked black pepper, and 1 tsp kosher salt. Mix thoroughly to distribute the spices.

In the second bowl, whisk the eggs and whole milk until smooth to create an egg wash.

Remove fish from the marinade, letting excess drip off but do not dry completely. Dredge each piece first in the flour mixture, shaking off excess, then dip into the egg wash, and finally press into the dry breading mixture to coat evenly. For extra-crisp crust, repeat the egg wash and final breading once more. Place breaded pieces on a wire rack and let rest 10 minutes to set the crust.

Add oil to a large, heavy skillet or Dutch oven to a depth of about 1/2 to 3/4 inch (or heat 1 cup oil if using a 10–12 inch skillet). Heat over medium-high heat until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of breading into the oil — it should sizzle and rise steadily without browning immediately.

Working in batches (do not overcrowd), carefully add breaded fish pieces to the hot oil. Fry for 3–4 minutes per side, turning once, until crust is golden brown and internal temperature reaches 145°F (63°C) or the flesh flakes easily with a fork. Adjust heat as necessary to maintain roughly 325–350°F and prevent burning.

Use tongs or a slotted spatula to transfer cooked fish to a wire rack set over a baking sheet or to paper towels to drain. Sprinkle immediately with a little kosher salt if desired. Keep finished batches warm in a 200°F (95°C) oven while you finish frying the rest.

When all fish is cooked, garnish with chopped fresh parsley and serve with lemon wedges and tartar sauce or your preferred dipping sauce. For dine-in presentation, arrange on a platter lined with paper or parchment and serve hot. For takeout, place pieces in a vented container with lemon wedges and sauce on the side to maintain crispness.

Leftover guidance: refrigerate cooled fish in an airtight container for up to 2 days. Re-crisp in a 375°F (190°C) oven for 8–10 minutes rather than microwaving to preserve texture.