Fish Fry 101

Posted on January 15, 2025 - How-Tos

Master the Art of Frying Seafood
at Home with Louisiana Fish Fry 

Looking to bring the taste of Louisiana home? Frying fish to crispy, golden perfection has never been easier! With Louisiana Fish Fry, you can create perfectly crispy fried seafood in just three simple steps. Here’s how: 

STEP 1: Prepare the Seafood

  • Select Your Seafood: Louisiana Fish Fry’s perfectly seasoned coating mixes are ideal for all types of seafood! Here are some of our favorite picks: 
    • Catfish Fillets: A Southern classic with mild flavor and flaky texture. 
    • Sac-à-lait: Also called “white perch” or “crappie,” this fish has a mild, sweet meat that’s perfect for frying. 
    • Shrimp: Quick-cooking and perfect for frying, offering a sweet, tender bite. 
    • Oysters: Deliciously briny and rich, they crisp up beautifully when fried. 
    • Tilapia: Light, mild, and perfect for a family-friendly fish fry. 
    • Cod or Haddock: Great for fish and chips with a mild, flaky profile. 
  • Rinse: Rinse your seafood well in ice cold water. This helps remove any debris and ensures the breading sticks properly. After rinsing, shake off any excess water. 

STEP 2: Coat the Fish 

  • Select Your Coating:  Whether you’re looking for a traditional, well-seasoned coating mix like our Seasoned Fish Fry, or looking for a zesty variety, like our New Orleans-Style Lemon Fish Fry, Louisiana Fish Fry Products offers a variety of coatings that appeal to all! Explore our flavor varieties to find your best fry match. 
  • Coating: Pour Louisiana Fish Fry Fish Fry Coating Mix into a shallow dish. Dredge each fish fillet in the coating mix, pressing gently to ensure an even layer on all sides. Louisiana Fish Fry Batters & Coatings are well-seasoned, so no need to add any additional seasonings unless preferred! 

STEP 3: Fry the Fish

  • Heat the Oil: In a deep skillet or fryer, heat oil to 350°F. Maintaining the correct temperature is crucial for achieving a crispy exterior without overcooking the fish or burning the breading mix. No thermometer? No problem! When you drop a bit of the fry mix in the oil and it sizzles, but doesn’t burn, the oil is the right temperature.  
  • Fry: Carefully place the coated fish fillets into the hot oil, frying a few pieces at a time to avoid overcrowding. Fry for 3-5 minutes per side, depending on thickness, until golden brown and cooked through to 145°F. 
  • Drain: Use a slotted spoon to remove the fish from the oil and place them on a plate lined with paper towels to drain any excess oil.