Southern fried fish fillets with crispy seasoned cornmeal coating served with shrimp, potato wedges, tartar sauce, and lemon.

Crispy Southern Fried Fish Fillets

Crispy Southern Fried Fish Fillets are tender and flaky inside with a crunchy, seasoned cornmeal coating on the outside. Soaked in buttermilk and fried until golden brown, these easy fish fillets are perfect for a family dinner or classic fish fry. Serve them hot with tartar sauce, lemon wedges, and your favorite sides.

Cook Time

Servings

Difficulty

Easy

Prep Time

45 Minutes

Ingredients

● Pat the fish fillets dry with paper towels and place them in a shallow dish or large bowl.

● Pour the buttermilk over the fish and add the hot sauce, if using. Turn the fillets to coat completely. Cover and refrigerate for 30 minutes.

● In a shallow dish, combine the cornmeal, flour, baking powder, salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and Old Bay seasoning.

● Remove the fish from the buttermilk and allow the excess to drip off.

● Press each fillet firmly into the cornmeal mixture, coating both sides completely. Gently shake off any excess coating.

● Pour about 1 inch of oil into a large, heavy skillet and heat to 350°F.

● Carefully place the coated fish fillets into the hot oil without overcrowding the skillet. Fry in batches if necessary.

● Fry for 3–5 minutes per side, depending on the thickness, until the coating is crisp and golden brown and the fish flakes easily with a fork. The center should reach 145°F.

● Transfer the fried fish to a wire rack or paper towel-lined plate to drain.

● Serve hot with tartar sauce, lemon wedges, and your favorite sides.

For the crispiest fried fish, make sure the oil reaches 350°F before adding the fillets and allow it to return to temperature between batches. If the oil is too cool, the coating will absorb more oil and become greasy instead of light and crispy.

Frequently Asked Questions

What kind of fish is best for Southern fried fish?

Tilapia, cod, pollock, catfish, or another mild white fish works well. Choose fillets that are similar in thickness so they cook evenly.
Why soak the fish in buttermilk before frying?

Buttermilk helps keep the fish tender and gives the cornmeal coating something to cling to. It also adds a mild tangy flavor.
How do I keep the coating from falling off the fish?

Let the excess buttermilk drip off before coating the fish, then press the cornmeal mixture firmly onto each fillet. Handle the coated fish gently when placing it in the oil.
How do I know when fried fish is done?

The coating should be crisp and golden brown, and the fish should flake easily with a fork. For food safety, cook the fish to an internal temperature of 145°F.
Can I reheat leftover fried fish and keep it crispy?

Yes. Reheat leftover fish in an oven or air fryer until hot and crispy. Avoid the microwave if possible because it can soften the coating.

□ 4 fish fillets (6–8 oz each), such as tilapia, cod, or pollock
□ 1½ cups buttermilk
□ 1 TBSP hot sauce, optional
□ 1½ cups yellow cornmeal
□ ½ cup all-purpose flour
□ 1 tsp baking powder
□ 1½ tsp salt
□ 1 tsp black pepper
□ 1 tsp smoked paprika
□ ½ tsp garlic powder
□ ½ tsp onion powder
□ ½ tsp cayenne pepper, or to taste
□ 1 tsp Old Bay seasoning, optional
□ Vegetable oil, peanut oil, or canola oil, for frying

15 Minutes