If you’ve been craving fried fish with that real Southern crunch, this one’s for you. It’s seasoned, crispy, and golden.
I started making this when I couldn’t find wild-caught catfish and wanted to move away from farm-raised seafood. So I reached for black cod, and honestly? I haven’t looked back. It fries up buttery and flaky, with that perfect cornmeal crust that reminds me of every fish fry I grew up around.
I love serving fried fish with tender collard greens, sweet potato cornbread, and mac and cheese, or even a crisp green salad. And don’t forget the dipping sauces! I love it with my smoky Cajun remoulade or tartar sauce.
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In Case You Didn’t Know…
Black cod isn’t actually cod at all. It’s also known as sablefish, and it’s recognized for its rich, buttery texture, making it perfect for frying. It holds up well in hot oil and stays tender and flaky inside.
Ingredient Notes
These are the ingredients you'll need for this crispy fried fish:
- Black Cod: Look for wild-caught if possible. It's buttery and rich, but still mild enough for picky eaters.
- Egg Wash: I skip the mustard binder and go with a lightly beaten egg.
- Cornmeal: Fine or medium grind, seasoned well with my homemade Cajun seasoning.
- Oil: A neutral oil, like canola oil, grapeseed, or avocado oil. Make sure it's hot enough before adding the fish (between 300 and 350°F).
See recipe card for quantities.
Cree's Tips
- Use a wire rack over a sheet pan to drain any excess oil from the fish after frying; this keeps the fish crisp. I recommend not using paper towels to drain any excess oil.
- Cool the fish before storing leftovers to prevent it from turning soggy.
- Let the oil return to the proper temperature between batches. If the oil drops too low, the coating soaks up the oil; if the oil is too hot, the coating will be burnt.
How to Make Southern Fried Fish
Making deep-fried fish at home is easier than you think. With the right steps, you’ll get that golden, crispy crust every time.
- Remove the skin from the fish and cover with egg wash and Cajun seasoning. (Check out my quick video on how to remove skin from fish.)
- Dredge the fish in cornmeal and fry until golden and crispy, then drain on a wire rack.
Troubleshooting: Avoid These Common Fried Fish Mistakes
Why did the coating fall off?
Make sure your fish is dry before coating it in egg wash. Also, press the cornmeal on gently but firmly.
The fish turned out soggy?
Fry in smaller batches, and let the oil come back to the proper temperature between batches.
Uneven browning?
The fish may not have been coated evenly. Give the fish a gentle shake after dredging to remove loose cornmeal. Also, after placing the fish in the pot, gently move the nuggets around with a spatula to create space between them.
The fish was overcooked or dry?
Frying black cod for about 5 minutes per side is usually perfect.
Storage and Reheat
Let the fried fish cool completely on a wire rack. I do not recommend paper towels, which can trap steam. Transfer to an airtight container and refrigerate for up to 3 days.
To reheat, place the fried fish on a baking sheet lined with foil in a 375-degree preheated oven until warm, but don't overheat.
📖 Recipe
Southern Fried Fish (Crisp and Golden)
Southern Fried Fish (Crisp and Golden)Equipment
- Dutch Oven or frying pan or other heavy-bottom pot
- Measuring spoon
- Tongs
- Wire rack
- Baking sheet
- Slotted spoon or fish spatula
- casserole dish or large bowl for seasoning
Ingredients
- 3-½ lbs Black cod
- 1 Egg
- 1-½ tablespoon Cajun seasoning
- ½ tablespoon Kosher salt (plus 1 teaspoon)
- ½ teaspoon Black pepper
- 48 oz Canola oil (or vegetable oil, avocado oil, or another neutral oil with a high smoke point)
- 3-½ cups Yellow cornmeal (add ½ Tablespoon Cajun Seasoning + 1 teaspoon of kosher salt + 1 teaspoon black pepper)
Instructions
- If the black cod has skin, carefully remove it and discard it (Check out my quick video on how to remove skin from fish). Lay the fillet skin-side down. With your non-dominant hand (my left), hold the short end of the fish. Using your dominant hand, slide a sharp chef’s knife between the flesh and the skin, angling slightly down. Gently work the knife along the fillet while pulling the skin in the opposite direction until it releases.
- Pat the fillets dry with paper towels to help the coating stick. Slice the black cod into nugget-sized chunks or strips.
- In a shallow bowl, lightly beat one egg. This will act as the binder to help the cornmeal coating stick.
- Place the black cod pieces in a baking dish or large bowl and season generously with Cajun seasoning, kosher salt, and black pepper. Toss gently to coat all sides.
- Pour the egg wash over the fish, turning to fully coat each nugget.
- Add the oil to a Dutch oven or a heavy-bottomed pot. Heat over medium to medium-high until the oil reaches between 300°F and 350°F. You can test it by sprinkling in a little cornmeal; it should sizzle on contact, or using a candy thermometer.
- In a large ziploc storage baggie, add your cornmeal (seasoned with Cajun seasoning, kosher salt, and black pepper. Then, add a small batch of the egg-washed seasoned fish to the baggie and gently shake the baggie, so each piece is evenly coated, then gently press the cornmeal into the fish to ensure the coating adheres to the fish.
- Carefully lower the coated black cod pieces into the hot oil in batches, without overcrowding the pan. Fry for about 5 minutes per side, or until golden brown and cooked through. Adjust time slightly based on thickness and oil temperature. (I fried my fish in 3 batches, so cook time was roughly 30 minutes).
- Use tongs or a slotted spoon to transfer the fried black cod to a wire rack set over a baking sheet. This helps keep the crust crispy while you fry the next batch. Place in a 250°F preheated oven while you cook the next batch.
- Enjoy while fresh and crispy! Serve with dipping sauces like tartar or remoulade, hot sauce, or ketchup, and pair with your favorite Southern sides.
Video
Notes
- Use a wire rack over a sheet pan to drain any excess oil from the fish after frying; this keeps the black cod crisp. I recommend not using paper towels to drain any excess oil.
- Cool the fish before storing leftovers to prevent it from turning soggy.
- Let the oil return to the proper temperature between batches. If the oil drops too low, the coating soaks up the oil; if the oil is too hot, the coating will be burnt.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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