Crispy Fried Fish
Servings: 4
Prep time: 10 min
Cook time: 10–15 min
Ingredients:
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1 lb (450 g) white fish fillets (cod, tilapia, catfish, or haddock)
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1 cup all-purpose flour
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1 tsp paprika
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½ tsp garlic powder
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½ tsp salt
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¼ tsp black pepper
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2 large eggs
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2–3 tbsp milk
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1 cup breadcrumbs or cornmeal (for extra crunch)
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Vegetable oil, for frying
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Lemon wedges, for serving
Instructions:
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Prepare the fish:
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Pat fish fillets dry with paper towels.
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Cut into serving-sized pieces if needed.
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Set up breading station:
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In one bowl, mix flour, paprika, garlic powder, salt, and pepper.
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In another bowl, beat eggs with milk.
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In a third bowl, place breadcrumbs or cornmeal.
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Bread the fish:
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Dredge each fillet in flour mixture, shaking off excess.
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Dip in egg mixture.
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Coat evenly with breadcrumbs or cornmeal.
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Fry the fish:
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Heat about ¼–½ inch of vegetable oil in a skillet over medium heat.
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Fry fish 3–4 minutes per side, until golden brown and cooked through (internal temperature 145°F / 63°C).
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Remove and drain on paper towels.
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Serve:
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Serve hot with lemon wedges, tartar sauce, or your favorite dipping sauce.
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✅ Tips / Variations:
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For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
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Add a pinch of cayenne pepper or Old Bay seasoning for a spicy kick.
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Oven-baked alternative: bake at 425°F (220°C) for 12–15 minutes on a greased baking sheet, flipping halfway through.
If you want, I can also give a Southern-style cornmeal fried fish recipe that’s extra crunchy and flavorful, just like at a fish fry.
Do you want me to do that?