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 minutesminutes
Cook Time 10 minutesminutes
Resting Time 5 minutesminutes
Total Time 25 minutesminutes
Servings 6servings
Calories 290kcal
Cost $8-$10
Equipment
Large mixing bowl
Whisk
Measuring cups and spoons
Shallow dish
Frying pan or deep fryer
Ingredients
1cupYellow CornmealFine-ground for extra crispiness
1/4cupButtermilk PowderOptional, for extra richness
2lbsFish Fillets (catfish)Cleaned and patted dry
2cupsVegetable OilFor 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.