Authentic Louisiana Fish Fry Recipe (Crispy Southern-Style Fried Fish)

Bring bold Southern flavor to your kitchen with this Louisiana-style fish fry recipe. Seasoned with Cajun spices and fried to crispy golden perfection, this dish is perfect for catfish, tilapia, or whiting. Whether you're cooking for a weeknight dinner or a fish fry gathering, this easy recipe delivers that signature Louisiana crunch and spice.

Ingredients

• 1½ lbs white fish fillets (catfish, tilapia, whiting)
• ¾ cup yellow cornmeal
• ¼ cup all-purpose flour
• 1½ tsp Cajun seasoning (or Creole)
• ½ tsp paprika
• ½ tsp garlic powder
• ¼ tsp onion powder
• Pinch of cayenne pepper (optional for extra heat)
• Salt & black pepper to taste
• Optional: dash of hot sauce for pre-seasoning
• Vegetable oil for frying
• Lemon wedges, hot sauce, or tartar sauce (for serving)

Directions

1. Prepare the Fish:
2. Rinse and pat dry your fish fillets. If using catfish or whiting, cut large fillets in half for easier frying.
3. Season:
4. Lightly season both sides of the fish with salt, pepper, garlic powder, and optional hot sauce. Let sit for 10 minutes.
5. Coat the Fish:
6. In a bowl, combine the cornmeal, flour, Cajun seasoning, paprika, garlic powder, onion powder, and cayenne. Dredge the fillets in the dry mix, pressing to coat well.
7. Heat the Oil:
8. In a deep skillet or fryer, heat vegetable oil to 350–375°F (175–190°C). The oil should be deep enough to submerge the fish.
9. Fry:
10. Carefully add fish in batches. Fry for 3–4 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan.
11. Drain & Serve:
12. Remove to a paper towel-lined plate. Serve hot with lemon wedges, tartar sauce, or Louisiana-style hot sauce.