Fish Fry Recipe
Make Fish Fry Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the fish
Breading stations
For frying
Optional garnish & sauce
Method
For the fish
Prep fillets
Pat the fish fillets dry with paper towels. Trim any thin edges so thickness is even (about 3/4–1 inch). Season both sides with 1 tsp kosher salt and 1 tsp black pepper. Squeeze half the lemon over the fillets and set aside while you prepare the breading station (5–10 minutes).
Breading stations
Dry mix
In a shallow bowl or plate combine 1 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder and 1/4 tsp cayenne. Whisk to distribute spices evenly.
Wet mix
In a second shallow bowl beat 2 large eggs with 1/4 cup whole milk until smooth.
Place 1 cup fine breadcrumbs or panko in a third shallow bowl or plate. If you prefer extra-crispy, pulse panko briefly in a food processor once.
Dredge fish
Working with one fillet at a time: lightly coat the fillet in the seasoned flour mixture, shaking off excess. Dip it into the egg mixture, letting excess drip back into the bowl. Press the fillet into the breadcrumbs, coating completely and gently pressing so crumbs adhere. Place breaded fillets on a wire rack set over a baking sheet; let rest 5–10 minutes to help the coating set.
For frying
Heat oil
Pour 2 cups neutral oil into a deep skillet or heavy-bottomed sauté pan to a depth of about 1/2–3/4 inch. Heat over medium-high until oil reaches 350°F (175°C) — you can test by inserting the tip of a wooden spoon or a small piece of bread; it should bubble steadily. If you don't have a thermometer, drops of batter should sizzle and brown in ~30–45 seconds.
Fry fillets
Carefully add breaded fillets to the hot oil without overcrowding the pan (work in batches if needed). Fry 3–4 minutes per side, flipping once, until coating is golden brown and fish registers 140–145°F (60–63°C) or flakes easily with a fork. Adjust heat as needed to maintain 325–350°F; if browning too fast, lower heat so fish cooks through without burning the crust.
Drain
Using tongs or a slotted spatula, transfer cooked fillets to a wire rack set over a baking sheet or a plate lined with paper towels to drain excess oil. Season immediately with a light pinch of salt while hot.