Crispy Fish Recipe -
Crispy Fish Recipe
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Crispy Fish
Discover the secret to perfectly crisp, golden-brown fried fish. See more
  • READY IN 30 mins

Crispy Fish

Recipe by  

"I have tried this recipe with several varieties of white fish and it is always wonderful. This recipe also works without the flour for those of you who have allergies to wheat. I run a fish market and have shared this recipe with many people and they always come back with rave reviews. Serve with your favorite tartar sauce and chips (French fries)!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    10 mins

    30 mins


  1. In medium bowl, combine the potato flakes, flour, garlic powder, seasoning salt, black pepper, and cayenne pepper.
  2. Soak fish filets in bowl of cold water.
  3. In a deep skillet or deep fryer, melt and heat the shortening to 350 degrees F (175 degrees C).
  4. Dredge fish filets in dry mixture and fry in the hot oil for 5 minutes or until fish flakes apart easily. Remove from oil and place on paper towels to absorb excess oil.
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  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 04, 2003

My husband and I loved the breading flavor, which is like eating cajun fish and the french fries at the same time. The coating is excellent for any skinless, boneless meat: I have now tried it with fish fillets, chicken thighs, and pork chops. If you are afraid of frying in butter, try spraying all over the meat with butter flavored Pam, dusting it with coating, spraying again, dusting again, and then one last spray before putting it into a hot oven on a foil lined pan. If you are afraid of the spicy heat (or have picky kids), start off with only 1/4 teaspoon of the cayenne and add a little more to taste each time. I like to add a pinch of crushed thyme and dried onion to the mix. Thank you Kristi. You made my Ash Wednesday supper a hit.

Most Helpful Critical Review
Mar 31, 2006

No one in our family liked this...sorry. We love fish. We have it every's a Green Bay, Wisconsin tradition. Thought we'd try a new way of fixing it and found this recipe. The problem with this 'breading' is that you cannot taste any fish at all. It's sooo crunchy and it soaks up soooo much shortening that it was just blah, greasy and crunchy. Not at all what we were looking for. It began to get very dark on the outside, but after almost triple the recommended cooking time, the fish was still not flaky and cooked through. Tried a second batch....exact same problem. Definately won't be using this again.

May 26, 2006

My family and I love this recipe. I make the coating exactly as written and it turns out excellent every time. I do dry off the fish (walleye) after soaking and dip in a beaten egg before dipping it in the coating mixture. Make sure the oil is very hot for best results. My three year old asks for this fish every day.

Nov 04, 2003

THis was such crispy fish. I used half yellow cornmeal half flour and will do so next time too. Also I think next time i will use mustard powder instead of the pepper. ALSO - the next day I used the leftover mixture to make MEATBALLS for Meatball Grinders with a Yummy Sauce. Wow it was great!!! This stuff makes great meatballs. Just added a couple of eggs and the meat.

Dec 29, 2003

This was really good. I wasn't sure about the potato flakes as a crust, but it was really good. I didn't have any cayenne pepper so I just left it out, and honestly, I think it probably would've been better with it in. I thought it lacked enough flavor, but my husband, who is a very picky eater, really loved this recipe! He said he'd like it once a week (which is a HUGE compliment for him!). I cut the fillets into strips to make "fish sticks", covered each strip in potato/flour mix, dipped in beaten egg, and then back in the potato/flour mix. I wanted a thicker crust and it worked really well. Thanks for sharing, this is a good recipe!

Jan 19, 2004

I really like this recipe! I generally don't like deep frying because my house ends up with that greasy restaurant smell, but this wasn't bad. To cut down on fat I used canola oil, and I didn't have any potato flakes so I used finely crushed saltines. The spices were great. I will definitely use this again when my dh begs for a fish fry. Thanks!

Oct 18, 2006

'OH MY GOODFISH!' This is the BEST! Fish Breading! I just made my Walleye from Burt Lake last week..:) Used this breading recipe and.. even my B/F said this is GOOD! only thing i changed was used my McCormick red & black pepper blend instead of caynne pepper but, i bet it is good with a hotter pepper! I used veg oil in a deep fry pan heated the oil to hot, dried the fillets, dipped them in egg then dredged them in the breading and fried in the hot oil till golden brown and done! AWESOME! thank's Kristi! this is a keeper :)

Dec 12, 2003

This is a great recipe. We love it. Easy to make and whoda thunk potato buds could add so much? I added a little bit of Old Bay seasoning too to give it that Chesapeake Bay touch and substituted flounder and orange roughy for the cod.


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  • Calories
  • 446 kcal
  • 22%
  • Carbohydrates
  • 47.2 g
  • 15%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 12.3 g
  • 19%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 36 g
  • 72%
  • Sodium
  • 835 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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