Not My Mom's Fried Fish

Crispy, golden perfection meets bold, flavorful seasoning in "Not My Mom's Fried Fish," a game-changing twist on the classic fried fish recipe. This dish starts with fresh white fish fillets, coated in a dynamic blend of all-purpose flour, cornmeal, and spices like paprika, garlic powder, and a hint of cayenne for optional heat. What sets it apart? A tangy buttermilk and egg dip that ensures every bite is irresistibly moist on the inside while delivering that signature crunch on the outside. Fried to perfection in hot vegetable oil, these fillets are easy to make and ready in just 35 minutes. Serve them hot with fresh lemon wedges and your favorite sides—think coleslaw, fries, or tartar sauce—for a restaurant-worthy meal that's sure to impress. Perfect for weeknight dinners or a crowd-pleasing fish fry, this recipe is as satisfying as it is simple.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces fresh white fish fillets (cod, tilapia, or haddock)
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 0.5 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup buttermilk
• 1 piece large egg
• 2 cups vegetable oil (for frying)
• 4 pieces lemon wedges (for serving)

Directions

Step 1

Rinse the fish fillets under cold water and pat them dry with paper towels. Season lightly with a pinch of salt and pepper on both sides of the fillets.

Step 2

In a shallow dish, mix together the all-purpose flour, cornmeal, paprika, garlic powder, cayenne pepper (if using), 1 teaspoon of salt, and 0.5 teaspoon of black pepper.

Step 3

In another bowl, whisk together the buttermilk and egg until well combined.

Step 4

Set up a dredging station with the seasoned flour mixture in one dish, the buttermilk mixture in another, and a clean plate for the coated fish.

Step 5

Heat the vegetable oil in a large, heavy-bottomed skillet or frying pan over medium heat. The oil should be about 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of the flour mixture into the oil — it should sizzle gently.

Step 6

Dredge each fish fillet first in the flour mixture, lightly shaking off the excess, then dip it in the buttermilk mixture, letting the excess drip back into the bowl. Finally, dredge it again in the flour mixture, pressing gently to ensure an even coating.

Step 7

Carefully place the coated fish fillets into the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. The fish should flake easily when tested with a fork.

Step 8

Transfer the cooked fillets to a plate lined with paper towels to drain excess oil. Repeat with the remaining fillets.

Step 9

Serve the fried fish hot with lemon wedges on the side and your favorite accompaniments, like coleslaw, fries, or tartar sauce.

Nutrition Facts

Serving size	(1560.4g)

Amount per serving	% Daily Value*
Calories	5854.4

Total Fat 499.5g	0%
Saturated Fat 75.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 412.8mg	0%
Sodium 2949.4mg	0%
Total Carbohydrate 273.5g	0%
Dietary Fiber 22.1g	0%
Total Sugars 17.1g
Protein 122.4g	0%

Vitamin D 967.9IU	0%
Calcium 455.2mg	0%
Iron 14.4mg	0%
Potassium 2281.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 74.0%

Protein: 8.1%

Carbs: 18.0%