Fried Fish Recipe

Prep fish

Pat the fish fillets dry with paper towels. If fillets are thick, cut into 1"–1.5" strips or portion into 3–4 oz pieces for even cooking.

Place the fish in a shallow dish. Drizzle with the lemon juice, sprinkle the 1 tsp salt, 1 tsp black pepper and minced garlic over the fillets. Gently toss to coat. Let sit at room temperature for 10–15 minutes while you prepare the breading station. Do not marinate longer than 30 minutes to avoid curing the fish.

Set up three shallow bowls/plates: Bowl 1 — dry flour mix; Bowl 2 — egg wash; Bowl 3 — breadcrumbs (if using) or extra flour/panko mix.

In Bowl 1 combine the all-purpose flour, cornmeal (if using), baking powder, paprika, onion powder, cayenne, 1 tsp salt, and 1/2 tsp black pepper. Whisk to combine and break up lumps.

In Bowl 2 whisk the 2 eggs with 1/2 cup milk (or buttermilk) until smooth.

Place panko breadcrumbs (if using) in Bowl 3 or leave Bowl 3 empty if you prefer a single-coating flour dredge.

Dredging method: Working with one piece at a time, lightly coat the marinated fish in the seasoned flour (shake off excess), dip into the egg wash, then press into the panko (or back into the seasoned flour) to fully coat. Place coated pieces on a wire rack set over a sheet pan. Repeat for all pieces. Let rest 5–10 minutes so coating adheres.

Heat oil in a heavy-bottomed skillet or dutch oven to 350°F (175°C). Use enough oil so the pieces are half-submerged or can be shallow-fried with plenty of hot oil around them (about 1–2 cups depending on pan size). 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 immediately turning dark.

Working in batches (do not overcrowd), carefully lower the coated fish into the hot oil. Fry until golden brown and cooked through, about 3–4 minutes per side for 1" pieces (internal temperature should reach 145°F / 63°C for fish). Total per batch ~6–8 minutes depending on thickness. Adjust heat as needed to maintain 325–350°F; if the oil browns too quickly, reduce heat.

Use tongs or a slotted spatula to transfer cooked fish to a wire rack set over a sheet pan or paper towels. Immediately sprinkle lightly with the 1/2 tsp finishing salt while still hot to enhance flavor.

Repeat frying remaining batches, allowing oil to return to temperature between batches. If using the same oil and it becomes dark or smokes, discard and start with fresh oil.

Serve the fried fish hot with lemon wedges and a sprinkle of chopped parsley. Offer tartar sauce, malt vinegar, or your preferred dipping sauce alongside.