What is Southern fried fish?

Southern fried fish is a classic Southern U.S. dish made by coating white fish fillets in seasoned flour and cornmeal, then frying them until crispy and golden. It’s known for bold seasoning, a crunchy crust, and deep cultural roots in Southern food traditions.

What is the best fish for a Southern fish fry?

Catfish, whiting, cod, and tilapia are top picks. They’re all white, mild, flaky, and hold up well to frying. Catfish is the traditional Southern choice, but cod offers a thicker, meatier bite.

What do Southerners eat with fried fish?

Popular sides include coleslaw, hush puppies, grits, baked beans, and potato salad. You’ll often find hot sauce, tartar sauce, and sweet tea nearby too.

Why put mustard on fish before frying?

Mustard adds a tangy layer of flavor and helps the coating stick. It also enhances crispiness without overpowering the taste. It’s a trusted Southern method that elevates the entire dish.

Southern Fried Fish Guide: 5-Min Flavor Fix with Real Soul

Name: Fried Whiting Made Crispy – A Classic Southern Fried Fish Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Southern
Ingredients: 1½ to 2 pounds white fish fillets (catfish, cod, tilapia, or whiting); 2 tablespoons yellow mustard; ¾ cup cornmeal (fine ground); ½ cup all-purpose flour; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; 1 teaspoon salt; ½ teaspoon black pepper; ¼ teaspoon cayenne pepper (optional); Oil for frying (enough for ½ inch depth); Lemon wedges for serving; Hot sauce or tartar sauce (optional)

Description

Crispy, golden Southern fried fish made with a simple cornmeal crust and a flavorful mustard base. This family-favorite recipe delivers classic Southern comfort with every bite.

Ingredients

Scale

1½ to 2 pounds white fish fillets (catfish, cod, tilapia, or whiting)
2 tablespoons yellow mustard
¾ cup cornmeal (fine ground)
½ cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)
Oil for frying (enough for ½ inch depth)
Lemon wedges for serving
Hot sauce or tartar sauce (optional)

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Instructions

Pat fillets dry and coat both sides with yellow mustard.
Mix cornmeal, flour, garlic powder, onion powder, paprika, salt, pepper, and cayenne in a shallow bowl.
Dredge each fillet in the coating mixture, pressing to adhere. Let rest for 10 minutes.
Heat oil in a heavy skillet to 350°F.
Fry fish in batches, 3–4 minutes per side, until golden brown and crispy.
Remove and drain on wire rack or paper towels.
Serve hot with lemon wedges and optional dipping sauces.

Notes

For extra flavor, marinate fish in mustard for 30 minutes before dredging.

Don’t overcrowd the pan — it drops the oil temp and softens the crust.

A thermometer ensures your oil stays at 350–375°F for perfect crispiness.

Great side dishes: coleslaw, hush puppies, baked beans, and cheese grits.

Prep Time: 10 mins
Cook Time: 10 mins
Category: Dinner
Method: Frying
Cuisine: Southern

Nutrition

Serving Size: 1 fillet
Calories: 380
Sugar: 0g
Sodium: 430mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 27g
Cholesterol: 65mg