Fried Fish Recipe

Prepare fish

Pat fish fillets dry with paper towels. Trim as needed and cut into portions about 3–4 oz each (if not pre-portioned). This helps even cooking.

Season both sides of the fillets evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Squeeze half the lemon over the fillets and set aside for 5–10 minutes while you prepare the breading and oil.

Set up

Arrange three shallow bowls or wide plates: one with the flour mixture, one with the beaten egg wash, and one with panko (if using).

Make the dry flour mixture: in a bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/8 tsp cayenne pepper, and 1/2 tsp baking powder. Whisk to combine and break up any lumps.

Make the wet batter/egg wash: in a separate bowl beat 2 large eggs and whisk with 3/4 cup cold water or beer until smooth. If you prefer a thicker batter, reduce the water slightly; for a lighter tempura-style coating use beer or very cold water.

If using panko for extra crunch, place 1/2 cup panko in the third bowl. You will use a flour → wet → panko (optional) sequence for a thick crunchy coating, or flour → wet → flour for a thinner crust.

Coat the fish: dredge each seasoned fillet in the flour mixture, shaking off excess, then dip into the egg/wet batter to fully coat. If using panko, press the wet-coated fillet into the panko to adhere. For a single-layer crisp crust, after wet batter, return briefly to the flour mixture and shake off excess.

Heat oil

Pour 2 cups neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1/2–3/4 inch. Heat over medium-high until oil reaches 350°F (175°C) on an instant-read thermometer. If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily and float, not burn immediately.

Fry in batches: gently lower prepared fillets into the hot oil, taking care not to overcrowd the pan. Fry 2–3 pieces at a time depending on pan size. Cook for 3–4 minutes per side for 1/2–3/4-inch thick fillets (longer for thicker pieces) until crust is golden brown and internal temperature reaches 145°F (63°C). Flip once halfway through cooking using tongs or a fish spatula.

Drain: remove cooked fish to a wire rack set over a baking sheet or paper towel-lined plate to drain excess oil. Sprinkle with 1/4 tsp finishing salt immediately while hot so it adheres.

If necessary, adjust heat between batches to maintain oil temperature around 325–350°F (160–175°C). Let oil return to temperature before adding the next batch.

Plate the fried fish on a warmed platter or individual plates. Sprinkle chopped parsley (2 tbsp) over the fish and serve with lemon wedges (4). Offer tartar sauce, malt vinegar, or your chosen dipping sauce on the side if desired.

Serve immediately for best texture. Leftovers can be cooled and refrigerated in an airtight container for up to 2 days; re-crisp in a 375°F (190°C) oven for 8–10 minutes.