Zatarain's Fish Fry Recipe (Crispy, Southern-Style Perfection)

Bring the flavor of New Orleans home with this copycat Zatarain’s Fish Fry recipe! Boldly seasoned and extra crispy, it’s perfect for catfish, tilapia, or shrimp. All you need is cornmeal, spices, and a hot pan of oil for an authentic Southern seafood experience.

Ingredients

• ¾ cup yellow cornmeal
• ¼ cup all-purpose flour
• 1 tsp salt
• 1 tsp paprika
• ½ tsp cayenne pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp dried oregano
• ¼ tsp black pepper
• 1 lb fish fillets (catfish, tilapia, or your choice)
• 1 cup buttermilk (or regular milk for dipping)
• Vegetable oil, for frying

Directions

1. In a bowl, mix cornmeal, flour, salt, paprika, cayenne, garlic powder, onion powder, oregano, and black pepper.
2. Pour buttermilk into a separate bowl.
3. Dip fish fillets in buttermilk, then dredge in the seasoned cornmeal mixture. Press lightly to coat evenly.
4. Heat about 2 inches of oil in a skillet or fryer to 350°F (175°C).
5. Fry fish in batches for 4–6 minutes, turning once, until golden brown and cooked through.
6. Drain on paper towels and serve hot with tartar sauce or lemon wedges.

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