“Fish fry” typically refers to a dish where fish is coated in batter or breadcrumbs and then fried until it’s crispy and golden brown. The term can be used to describe both the cooking method and the social event where the dish is often served.

As a dish, fish fry usually involves dipping fish fillets in a seasoned batter or coating them with breadcrumbs or cornmeal before deep-frying or pan-frying. The result is a crunchy exterior and tender, flaky fish inside. The type of fish used can vary, with popular choices including cod, haddock, catfish, or tilapia, among others.

Fish Fry

Recipe by Nitdb


Prep time


Cooking time



In some regions, especially in the United States, “fish fry” can also refer to a social gathering or event where people come together to enjoy a meal of fried fish, often accompanied by side dishes like coleslaw, hushpuppies, fries, and tartar sauce. These events are common in areas with a tradition of community gatherings and are often organized by churches, clubs, or local organizations.


  • Fish fillets (such as cod, haddock, or tilapia)

  • 1 cup all-purpose flour

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon paprika

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon cayenne pepper (optional, for some heat)

  • 1 cup buttermilk or milk

  • Vegetable oil for frying

  • Lemon wedges for serving (optional)


  • Pat the fish fillets dry with paper towels.
  • If the fillets are large, you can cut them into smaller, manageable pieces.
  • In a shallow dish, mix the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using). This is your coating mixture.
  • Dip each fish fillet into the buttermilk, ensuring it’s well coated.
  • Dredge the buttermilk-coated fish in the flour mixture, pressing the coating onto the fish to make it adhere.
  • In a deep skillet or frying pan, heat enough vegetable oil to submerge the fish. The oil should be around 350-375°F (175-190°C).
  • Carefully place the coated fish fillets into the hot oil, a few at a time, making sure not to overcrowd the pan.
  • Fry for 3-5 minutes on each side or until the fish is golden brown and cooked through.
  • Remove the fried fish with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
  • Serve the fish hot with lemon wedges and your favorite side dishes.

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