Fried Fish Recipe and How to Reheat Fried Fish

Fried Fish

If you've ever tried crispy, golden, and flaky fried fish, you are aware of how popular this dish is in coastal communities worldwide. The American South is the origin of inspiration for this version, where fish is traditionally coated in a tasty mixture of flour and cornmeal before being perfectly shallow-fried. It’s a recipe passed down to me by my dad, and now I’m passing it on to you. With a few simple tips and techniques, you’ll be able to make this delicious dish anytime.

Ingredients For Fried Fish

• 2/3 cup finely ground yellow cornmeal

• 1/3 cup all-purpose flour

• 1 Tbsp freshly ground black pepper

• 1 Tbsp garlic powder

• 1 Tbsp paprika

• 2 tsp celery salt

• 2 tsp onion powder

• 1 tsp cayenne pepper

• 1 tsp turmeric

• 1 Tbsp plus 1 1/2 tsp kosher salt

• 1 cup whole milk

• 1 1/2 lb thin white fish fillets

• 2 1/2 cups vegetable or canola oil for frying.

• Lemon wedges and hot sauce

Fried Fish Recipe

1. Prepare the Cornmeal Coating

In a shallow dish, start by mixing together your all-purpose flour and finely ground cornmeal. While the flour helps in forming a smooth, even coating, the cornmeal adds that unique crunch traditional of the South.

In a small bowl, mix all your spices: black pepper, garlic powder, paprika, celery salt, onion powder, cayenne pepper, turmeric, and kosher salt. Once the spices are combined, add a portion of this seasoning mix to the cornmeal-flour mixture and whisk again. This process makes sure that the fish has flavor in every bite.

2. Coat the Fish

Pour all the milk in another shallow container. Make sure the fish fillets are completely covered by dipping them into the milk, one at a time. Then, press the fish into the cornmeal mixture, covering both sides. This milk and cornmeal mixture will give your fish crispy and golden coating.

After coating, place the fish fillets to a sheet tray and continue coating the remaining fish. To make frying easier, you can cut huge fish fillets into smaller pieces.

3. Heat the Oil

Pick up a heavy-duty frying pan, such as a cast-iron skillet. Cast iron is the best because it maintains heat well and provides even cooking. Fill the skillet with the neutral oil and place it over medium-high heat. The perfect oil temperature range for getting that crispy finish without burning the coating is between 385°F and 400°F.

Pro tip: You can check the oil's temperature by dipping a small piece of bread into it or by using a thermometer. Your oil is ready if it quickly bubbles up and browns in about a minute.

4. Fry the Fish

This is the exciting part: frying! Don't overcrowd the pan; instead, carefully place the coated fish fillets into the heated oil. Fry in batches, flipping the fish halfway through, until it's crispy and golden brown on both sides. Each batch should take roughly four to five minutes.

After each batch of fish has finished frying, transfer the fish to a wire rack that’s set over a sheet tray and lined with paper towels. With this setup, extra oil can be drained while the fish is still crispy.

5. Serve It Up

After the fish is all cooked through and deliciously golden, move the fillets to a dish for serving. Tear one open to expose that interior which is crispy and soft, and serve right away. Fresh lemon wedges and a splash of spicy sauce add a wonderful touch to my fried fish recipe. To keep things simple and classic, you can also include some tartar sauce or perhaps a slice of white bread.

Pan Fried Fish

1. Use a Heavy-Duty Skillet: A cast-iron skillet works best for frying because it holds heat evenly and helps you achieve that perfect crispy crust.

2. Preheat the Pan: Before adding oil, make sure your pan is heated up. This keeps the fish from sticking and helps the oil reach the proper temperature.

3. Fry in Batches: Don't load the pan completely. When you fry your fish in smaller batches, the oil stays hot and the fish turns crispy.

4. Pat the Fish Dry: Before applying the coating, always use paper towels to pat the fish dry. This helps the coating stick better and makes a crispier crust.

What to Serve with Fried Fish

Serve your crispy fried fish with some traditional Southern sides:

• Tartar Sauce: Creamy, tangy, and perfect for dipping.

• Coleslaw: A crunchy, refreshing side dish.

• Cornbread: A Southern staple that goes perfectly with fried fish.

Sauces for Fried Fish

If you enjoy sauce as much as I do, try these delicious options for your fried fish:

• Lemon Butter Sauce: Simple but flavorful, perfect for drizzling over the top.

• Creamy Dill Sauce: A great complement to the mild flavor of the fish.

• Tartar Sauce: Always a crowd favorite with fried fish.

• Cocktail Sauce: Adds a bit of a tangy kick.

Your Go-To Guide for Fried Chicken:

Fried Chicken Recipe - Step by Step Guide for Crispy & Juicy Chicken ↗

For More Articles Check: KoolKitchen.pk

How to Reheat Fried Fish?

It is tricky to reheat fried fish without losing its crispy, crunchy surface. However, if you use the proper technique, you can eat leftover fish as though it were prepared just now. Let's go over a few fast and easy tips that will help you prevent soggy results when reheating fried fish so that it stays crispy and tasty.

Reheat Fried Fish in the Oven

Oven is the greatest option if you have 15 to 20 minutes to spare. By using this technique, the fish maintains its gorgeous crispy texture and can cook up evenly.This is how you do it:

• Set oven temperature to 350°F.

• Take out the fried fish from the refrigerator and set it out on the counter while the oven heats up. By bringing the fish closer to room temperature, this step helps ensure that it warms more evenly.

• To make cleanup easier, place the fish on a baking sheet or dish that is appropriate for the oven and cover it with aluminum foil.Pop the fish in the oven, placing it on the center rack.

• Heat it for 10 to 15 minutes, or until the fish reaches an internal temperature of 145°F.

• Once done, take it out, let it cool slightly, and enjoy.

This method is great for keeping the fish is well cooked inside and maintains its crispy exterior.

Reheat Fried Fish in a Skillet

If you want to reheat fried fish quickly, using a skillet on the stovetop is a good option. It gives you control over the heat and allows you to maintain the crunch. Follow these steps:

• Heat a skillet over medium-high heat.

• Add a little oil to the pan—just enough to coat the bottom.

• Place your fish in the skillet and cook for about 2 to 3 minutes. Flip the fish to heat both sides evenly.

• Once the fish reaches an internal temperature of 145°F, it’s ready.

• Let it cool slightly before serving.

This method is perfect if you’re short on time but still want a crispy result.

Reheat Fried Fish in the Air Fryer

A perfect method for reheating fried fish without losing its crispy surface is to use an air fryer. It uses hot air that keeps moving, the fish gets crispy without becoming dry. Here’s how to use your air fryer:

• Preheat the air fryer to 320°F.

• Place your fish in a single layer in the fryer basket—avoid stacking them so they heat evenly.

• Air fry for 3 to 4 minutes, then carefully flip the fish over.

• Cook for another 3 to 4 minutes, or until the fish is thoroughly heated and crispy.

• Let it cool for a couple of minutes, then enjoy.

This is a mess-free and efficient way to reheat fried fish, and it gives you that crunchy texture everyone loves.

Reheating Fried Fish in the Microwave

It might be tempting to toss your fried fish in the microwave, especially when you’re in a hurry. However, this is the one method I’d recommend skipping. The microwave heats food too quickly, which makes fried fish turn soggy. While the inside might get warm, the outside will lose its crispiness. So, if you want to keep that crunch, stick to the oven, skillet, or air fryer.