Crispy Fried Fish

Nice recipe! This ones a keeper. I added large Argentinian red shrimp in addition to the fresh caught Haddock. From the other reviewers (thank you ) I also used Old Bay as my seasoning. I appreciate the community’s input and the recipes. Thanks everyone!

I tried this twice, I love the flavor but I can’t seem to get it crispy. I’ve tried higher temperatures and longer cook times and it still won’t get crunchy.

My family loved it!! I took some tips from other reviews as, pat the fish fillets with paper towel and put batter in fridge to cool a bit. The only issue is that for 1 pound of fish the batter and crumbs were way too much. Probably will do half of the recipe next time.

Based on the reviews left by others, I decided to double all of the seasonings in the recipe. I did not have cornflake crumbs, so I substitued panko bread crumbs. The crust didn’t come out as pictured for the recipe, but it was very good. I would make this again, with a couple of changes. I would double the seasonings in the recipe, but keep the salt as stated in the original recipe. I would also allow the fish to soak in the egg mixture for a bit prior to breading. During the cooking, I did have some fish sitting in the egg mixture while other pieces were frying. The pieces that soaked longer had a better crust on the fish. Will be making this again!

Yeah this was quite tasty. Not perfect, but very good. I would probably double up on the spices next time.

I made it for dinner last night. I used whiting instead of cod. It was so crispy and the flavor was good but I like my fish well seasoned. a little squeeze of lemon juice after serving brightened the flavor nicely.

It worked great for chicken strips. the only luck I’ve had with a good breading until now, was beer batter alone. super crunchy, the family was happy!

Awesome extra extra crunchy fish fry. Next time around I will try putting corn flakes in the food processor to get a finer crust. All around great recipe for any kind of fried fish I used porgy!

Definitely will make again!

I had the deep fryer out, and was searching for a recipe for some gorgeous halibut fillets I had. The corn flake breading and beer batter were perfect. As some reviews state, make sure the fish is dry before applying batter, and that the oil is at the hottest temperature to prevent it from becoming soggy. I don’t always nail it the first time, but in this case, it was AWESOME.

Great recipe. I didn’t do the corn flakes but the batter was very good. Used Pollack and talapia, both were equally good. will be making this again.

I doubled the recipe and added about an extra half cup of flour to thicken it a little. Instead of adding the Cajun seasoning tho the bread crumbs I just put it in the batter. I dried my fish and lightly floured them prior to dunking and breading. I also followed someone else’s suggestion of using the left over batter for onion rings they were awesome too! I just cut the onions into rings, dredged lightly in flour and then dunked them in the batter and then straight into the oil. I used stripper and sand bass but this would be excellent with any white fish or shrimp. I will definitely be using this recipe again and again and again…

I just made this tonight. My husband loved it. Thank you for posting this

I used bread crumbs instead of corn flakes. Other than that I followed the recipe to the letter. It turned out very good and crispy indeed. I didn´t have any problems with batter falling off. I only waited around 5minutes between coating and frying, but they did feel very dry on the outside. I used a deep fryer. But as others mentioned, it does lack salt. I´ll do it again, adding more salt. Maybe adding more cajun too, since it was not spicy at all!

great flavor! I used gluten-free flour and it turned out surprisingly well! I also put it in an air fryer instead of deep frying.

I went off-book quite a bit, but was delicious! I replaced 1/2 the flour with bisquick; then used about 1 cup of buttermilk and 1+ cup of ale; then chopped up and added fresh dill to the batter. I let the fish sit in the batter on the counter top for about 20-30 minutes before frying—no problems with batter not sticking to the fish, or the chips. (I didn’t have the corn flake crumbs, but was still tasty!)

Was ok, but not fantastic – I think I will leave this to the restaurants.

Great recipe! I added paprika and a little extra salt. Yet all six littles and husband loved it!

We really loved the crispiness of the coating and we plan on following this method from now on, however…..the coating seemed to need more seasoning (salt). We didn’t have cajun seasoning to mix with the corn flakes, but we used Old Bay. We are going to play with this recipe to add more salt, use actual cajun seasoning or find another seasoning that will amp this up to a 5 star. 🙂 Thanks for this recipe. Totally improved our fish frys!

It was absolutely delicious! I modified the batter recipe a little bit by adding additionally 1/2 teaspoon on yeast. Then, I dried the fish with paper towels and added it to the batter. I let the fish marinate with the batter 1 hour in the fridge before frying. The oil was very high before starting the frying process! My husband and I finished everything in less than 10 minutes

I made this recipe just as is and it was great. It was crispy and flavorful. I did use Tilapia instead of Cod. Thank you so much for sharing a really good recipe. For others, please stop changing the original recipe then give comments.