Fried Fish Recipe

Prepare fish

Rinse the whole fish under cold water and pat thoroughly dry inside and out with paper towels. Make 3–4 diagonal slashes on each side of the fish about 1/2 inch deep; this helps the heat penetrate and the coating adhere. Season the cavity and both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Slice the lemon in half; rub half the lemon over both sides of the fish and place the other half aside for serving.

Allow the seasoned fish to rest on a wire rack or plate for 10–15 minutes at room temperature while you prepare the coating and heat the oil. This helps the surface dry slightly, which improves crisping.

In a shallow wide dish or rimmed baking sheet, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, and 1/2 tsp sea salt (and the remaining 1 tsp kosher salt and 1/2 tsp black pepper if you prefer more distributed seasoning). Make sure the mixture is uniform. Spread the flour mixture in an even layer so you can fully coat the fish.

Dredge the fish: holding by the tail or using two spatulas, press the fish lightly into the flour mixture so the slashes and body are well coated. Shake off any excess flour. For a slightly thicker crust, repeat a light second dredge immediately, pressing the coating into the slashes and body.

Choose a heavy skillet (cast iron or stainless steel) large enough to hold the fish without crowding, or use a wide deep pan. Pour in about 2–3 cups (enough to come up roughly 1/2–1 inch) of neutral oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle and float up steadily.

Carefully slide the coated fish into the hot oil, laying it away from you to avoid splatter. Reduce heat to medium to maintain a steady sizzle (oil temperature should stay around 325–350°F / 160–175°C). Fry the fish on the first side for 5–7 minutes without moving it, until the underside is golden brown and crisp.

Gently flip the fish using two spatulas or tongs and a spatula (supporting the body to avoid tearing). Fry the second side for another 4–6 minutes until golden brown and cooked through. Cooking time will vary with fish thickness; a 1–1.5 lb whole fish typically takes 10–14 minutes total. The flesh is done when it flakes easily and the thickest part reaches 145°F (63°C).

If the fish is browning too quickly, lower the heat. If the interior is underdone when the exterior is perfect, you can transfer the fish to a preheated 350°F (175°C) oven for 5–8 minutes to finish cooking gently.

When done, transfer the fish to a wire rack set over a sheet pan or to a platter lined with paper towels to drain for 1–2 minutes. This keeps the crust crisp.

Place the fried fish on a warm white oval platter. Sprinkle the chopped parsley or cilantro evenly over the fish and around the platter. Cut the reserved lemon half into wedges (or slice additional lemon into wedges) and arrange 4 wedges alongside the fish.

Serve immediately while hot with extra lemon wedges on the side. Recommend serving with steamed rice, a simple green salad, or roasted vegetables.