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Hillbilly Fish Fry Seasonings Recipe
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Hillbilly Fish Fry Seasonings Recipe

This Hillbilly Fish Fry Seasonings Recipe captures the bold, Southern-style flavors perfect for a classic fish fry. It's a blend of aromatic spices and cornmeal for that ideal crispy, golden crust. Perfect for catfish, bass, or tilapia, it delivers authentic country-style flavor with every bite.
Course Appetizer, Main Course
Cuisine American, Southern
Keyword Crispy, Gluten-Free, Spicy
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings 6 servings
Calories 290kcal
Cost $8-$10

Equipment

  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Shallow dish
  • Frying pan or deep fryer

Ingredients

  • 1 cup Yellow Cornmeal Fine-ground for extra crispiness
  • 1/2 cup All-Purpose Flour Can substitute gluten-free flour
  • 1 tbsp Paprika Adds mild smokiness
  • 1 tbsp Garlic Powder Essential for savory flavor
  • 1 tbsp Onion Powder Balances the garlic notes
  • 2 tsp Salt Adjust to taste
  • 1 tsp Black Pepper Freshly ground preferred
  • 1 tsp Cayenne Pepper Optional for heat
  • 1 tsp Old Bay Seasoning Optional, for extra zest
  • 1/2 tsp Baking Powder Lightens the batter
  • 1/2 tsp Sugar Balances the spices
  • 1/4 cup Buttermilk Powder Optional, for extra richness
  • 2 lbs Fish Fillets (catfish) Cleaned and patted dry
  • 2 cups Vegetable Oil For deep frying

Instructions

1. Prepare the Seasoning Mix:

  • In a large mixing bowl, combine cornmeal, flour, paprika, garlic powder, onion powder, salt, black pepper, cayenne, Old Bay, sugar, and baking powder. Whisk the ingredients thoroughly until well blended.

2. Coat the Fish:

  • Pat the fish fillets dry with a paper towel to ensure the coating sticks well. Dredge each fillet in the seasoning mix, pressing gently to ensure even coverage on all sides.

3. Heat the Oil:

  • Pour vegetable oil into a deep frying pan or skillet, heating it to 350°F (175°C). The oil should be hot but not smoking. Test by dropping a small pinch of the seasoning mix into the oil—it should sizzle immediately.

4. Fry the Fish:

  • Carefully place the coated fish fillets in the hot oil. Fry in batches to avoid overcrowding the pan. Cook for 3-4 minutes per side or until golden brown and crispy. The internal temperature should reach 145°F (63°C).

5. Drain and Rest:

  • Remove the fried fish from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil. Let them rest for 5 minutes before serving.

6. Serve:

  • Serve hot with classic sides like coleslaw, hush puppies, or cornbread. A squeeze of lemon and tartar sauce pairs perfectly for extra flavor.

Notes

  • Best Fish for Frying: Catfish, tilapia, bass, perch, or haddock work best.
  • Cornmeal Tip: Fine-ground cornmeal creates a smoother coating, while medium-grind adds extra crunch.
  • Substitutions: Swap buttermilk powder with a splash of liquid buttermilk for added richness.
  • Baking Powder: Enhances the lightness of the batter.
  • Oil Choice: Peanut oil or canola oil offers a clean frying experience.
  • Storage: Leftover fried fish can be stored in an airtight container for up to 2 days. Reheat in the oven at 350°F for crispiness.