Classic Fried Fish Recipe

Prep fillets

Pat fish fillets dry with paper towels. Trim any thin edges so pieces are an even thickness (about 1/2 inch).

Season both sides of the fillets evenly with kosher salt, black pepper, garlic powder, and paprika (use approximately 1/2 tsp of the salt/pepper/seasonings per side distributed from the totals). Set on a plate while you prepare the breading station.

Cut the lemon into wedges. Reserve for serving; optionally squeeze a little lemon juice over fillets just before serving.

Arrange breading

Set up three shallow dishes: in the first, place the all-purpose flour mixed with the cornstarch; in the second, whisk the egg and milk (or buttermilk) until combined; in the third, place the breadcrumbs or panko. Season the flour with a pinch of salt and a little pepper.

Dredge each seasoned fillet first in the flour mixture, shaking off excess, then dip into the egg wash ensuring it's coated, then press into the breadcrumbs so they adhere. For a thicker crust, repeat egg wash and breadcrumbs once more. Place breaded fillets on a plate and allow to rest 5–10 minutes so coating adheres.

Heat oil

Pour the neutral frying oil into a wide, heavy skillet or Dutch oven to a depth of about 1/2–3/4 inch (roughly 1.5–2 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C) or until a small pinch of breadcrumbs sizzles gently and browns in about 40–60 seconds.

Carefully place the breaded fillets into the hot oil without overcrowding (work in batches if necessary). Fry 3–4 minutes per side, depending on thickness, until golden brown and the internal temperature reaches 145°F (63°C). Flip once using tongs or a spatula.

Transfer cooked fillets to a wire rack set over a baking sheet or to a plate lined with paper towels to drain briefly. Keep warm in a 200°F (95°C) oven while you fry remaining fish.

Sprinkle chopped parsley over the fried fish and serve with lemon wedges and tartar sauce on the side.

Serve immediately while hot and crisp. Leftovers can be refrigerated up to 2 days and reheated in a 375°F (190°C) oven for 8–10 minutes to crisp the crust.