If your fish fry breading keeps falling off in the grease, turning soggy, or tasting bland, this recipe fixes all of that. The coating actually sticks, fries up crispy and golden, and stays packed with flavor in every bite. I’ve been sharing Southern comfort food recipes online for over 10 years, and one thing about me, I’m not serving pale, under-seasoned fried fish. This recipe gives you that crunchy fish fry texture people need in their lives.
Use this breading with my Catfish Po Boy, Air Fryer Catfish, Fried Cod, and Fried Catfish recipes.
Fish Fry Breading Ingredients
- Yellow Cornmeal
- All-purpose flour
- Smoked paprika
- Garlic powder
- Onion powder
- Salt and Pepper
- Cayenne pepper (optional, for a spicy kick)
How to Make Fish Fry Breading
- Combine cornmeal, flour, onion powder, garlic powder, smoked paprika, salt, and pepper in a bowl.
- Stir and use for breaded fish or store for use later.
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Fish Fry Seasoning and Breading
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Ingredients
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 teaspoon smoked paprika Regular paprika is fine.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼-1 teaspoon cayenne pepper Optional for a spicy kick. I like it spicy and add a full teaspoon.
- salt and pepper to taste
Instructions
- Combine all of the ingredients in a bowl and stir.
- Pair the fish fry breading with this Catfish Nuggets Recipe.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Select the right type of fish: Choose a firm and flaky fish variety like cod, catfish, haddock, or tilapia. These types of fish hold up well to frying and provide a nice texture.
Preparing the fish: Ensure the fish is completely dry. This helps remove any excess moisture, which can prevent the breading from sticking properly.
Dip each fish fillet into the fish fry breading, pressing gently to help it adhere. Make sure both sides are evenly coated with the breading mixture. You can also use buttermilk, as noted above.
Resting the breaded fish: Place the breaded fish fillets on a baking sheet or plate and let them rest for about 10-15 minutes. This resting period allows the breading to set and adhere better to the fish, resulting in a crispier texture.
It can be stored in an airtight container at room temperature for up to 3 months.
If the leftover breading mixture has come into contact with raw fish, it's best to discard it to avoid cross-contamination. Bacteria from the raw fish could multiply and pose a food safety risk.
Pat the fish dry first. If the fish is wet, the breading is way more likely to slide right off while frying. I love to use buttermilk to ensure it sticks. It's also great for tenderizing the fish. Once you coat the fish, let it sit for a few minutes before frying. That little step helps the breading hold on better instead of falling apart in the oil.
Additional Flavor Substitutions
- Cajun Seasoning
- Lemon Pepper
- Smoky Chipotle
- Parmesan and Herb
- Old Bay Seasoning
More Spice Blend Recipes
Dry Rub for Chicken Recipe
Jamaican Jerk Seasoning and Rub
Homemade BBQ Seasoning and Rub
Homemade All Purpose Seasoning
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