Easy Fried Fish Fillet Recipe - The Spruce Eats

• You can choose from a variety of white fish such as haddock, tilapia, or cod for this recipe.
• A seasoned flour coating creates golden, crisp fillets with minimal ingredients.
• Simple gluten-free swaps like cornmeal or rice flour make this meal widely accessible.

Don't let the simplicity of this tasty fried fish recipe fool you. The fillets fry up perfectly cooked inside, with a beautiful golden crust. Haddock and cod are two excellent choices, but tilapia, pollock, catfish, bass, trout, or perch will also yield a delightful meal. Ready in 30 minutes, this recipe is perfect for a busy weeknight dinner or a weekend lunch, paired with a salad and a few dipping sauces like classic tartar, Louisiana rémoulade, or chipotle mayonnaise.

Tricks of the Trade

The key to perfect fried fish lies in the oil and temperature used for cooking, as well as the coating on the fish. Use an oil with a high smoking point, such as canola, corn, safflower, peanut, avocado, or grapeseed oil. Avoid olive oil and butter since they burn at the high temperatures required for frying. Don't skip the flour coating—it provides a delicious crispy texture, protects the fish from soaking up too much oil, and keeps the fillet in one piece. For best results, use a heavy-bottomed pan to distribute the heat evenly.

Keep An Eye On It

Fish is a tender protein, so if your fillets are particularly thin, keep a close eye on the skillet when frying. If frying in batches, add more oil as needed and bring it up to temperature before adding more fillets. Lightly pat the fish fillets dry with a paper towel before starting.

Can I Make Gluten-Free Fish Fillets?

You can make crispy fried fish for those on strict gluten-free diets. Here's how: Replace the all-purpose flour with finely ground cornmeal, rice or oat flour, or a gluten-free mix typically made from potato starch, rice flour, or garbanzo flour. Alternatively, use almond meal to coat the fish, but be mindful of tree nut allergies.

Tips for the Crispiest Fried Fish

• Pat dry—Always pat your fish fillets dry with paper towels to ensure the flour coating sticks well and there are no soggy parts.
• Don't cover—Once the fish is in the pan, never cover it; you'll end up steaming it, and the coating might fall off, leaving behind a greasy fish fillet.
• Steady as you go—Keep the oil temperature steady. A thermometer is a great tool to have on hand, especially if you're fond of fried food
• Hands-off—Don't move the fish in the pan; allow it to fry and release from the pan naturally.

WHAT YOU'LL NEED TO MAKE THIS EASY FRIED FISH The Perfect Skillet Handy Tongs A Cooling Rack

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