Classic Fish Fry Recipe - Crispy Every Time
Whether you're hosting a Friday fish fry or just craving crispy, golden fish, this recipe delivers restaurant-quality results at home. Our SUPERB BLEND Breading Mix creates an incredibly crispy coating that stays crunchy, while Kalmes Seasoning & Tenderizer adds the perfect flavor.
Ingredients
For the Fish:
- 2 lbs white fish fillets (cod, haddock, walleye, or perch), cut into serving-size pieces
- 2 tablespoons Kalmes All-in-One Seasoning & Tenderizer
- 1 cup all-purpose flour (for dredging)
For the Batter:
- 2 cups SUPERB BLEND Breading Mix
- 1 cup cold beer or club soda
- 1 egg, beaten
- Vegetable oil for frying
Step-by-Step Instructions
1. Prep the Fish
Pat fish fillets completely dry with paper towels—this is crucial for the breading to stick. Season both sides generously with Kalmes Seasoning & Tenderizer. Let sit for 10-15 minutes while you prepare the batter.
2. Make the Batter
In a large bowl, whisk together SUPERB BLEND Breading Mix, cold beer (or club soda), and beaten egg until smooth. The batter should be thick enough to coat the back of a spoon but still pourable. If too thick, add a splash more beer; if too thin, add a bit more SUPERB BLEND.
3. Set Up Your Breading Station
Place flour in one shallow dish and the batter in another. This two-step process creates maximum crispiness.
4. Heat the Oil
Fill a large, heavy pot or deep fryer with 2-3 inches of oil. Heat to 375°F. This slightly higher temperature is perfect for fish—it cooks quickly and creates an extra-crispy crust.
5. Coat and Fry
Dredge each fish piece in flour, shaking off excess. Then dip in the SUPERB BLEND batter, letting excess drip off. Carefully lower into hot oil. Fry for 3-4 minutes per side until deep golden brown and fish flakes easily with a fork. Don't overcrowd—work in batches.
6. Drain and Serve
Transfer to a wire rack set over a baking sheet. Season with a light sprinkle of Kalmes Seasoning while still hot if desired. Serve immediately for maximum crispiness.
Pro Tips for Perfect Fish Fry
- Keep fish dry - Moisture is the enemy of crispy breading. Pat fish very dry before seasoning
- Use cold beer - The carbonation and cold temperature create a lighter, crispier batter
- Don't skip the flour dredge - This helps the batter stick and creates extra texture
- Maintain oil temperature - 375°F is ideal for fish. Use a thermometer and adjust heat between batches
- Serve immediately - Fish fry is best enjoyed hot and fresh
Best Fish for Frying
This recipe works beautifully with:
- Cod - Mild, flaky, classic choice
- Haddock - Slightly sweeter than cod, traditional for fish and chips
- Walleye - Midwest favorite with delicate flavor
- Perch - Sweet, tender, perfect for Friday fish fry
- Catfish - Firmer texture, Southern favorite
Serving Suggestions
Serve your crispy fish fry with:
- French fries or potato wedges
- Coleslaw
- Tartar sauce and lemon wedges
- Hush puppies
- Malt vinegar (for authentic fish and chips)
More Crispy Seafood & Meat Recipes
Love crispy, golden breading? Try these recipes:
Get the Best Breading Mix
Make this recipe even easier with our Seasoning & Breading Bundle. Save $4 and get both SUPERB BLEND Breading Mix and Kalmes Seasoning & Tenderizer—everything you need for perfect fish fry and more!
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