Yum — Smoky Paprika Fried Fish is crispy, flavorful, and just a little spicy — kind of like Southern fried fish meets Spanish-style seasoning. 🐟🔥
Here’s an easy recipe that works with white fish like cod, tilapia, catfish, haddock, or snapper.
🌶️ Smoky Paprika Fried Fish
🕒 Time
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Prep: 10 minutes
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Cook: 10–12 minutes
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Serves: 4
🧂 Ingredients
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1½ lbs white fish fillets (cod, catfish, tilapia, etc.)
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1 cup flour (or cornmeal, or a mix of both)
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1 tsp smoked paprika
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp salt
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½ tsp black pepper
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¼ tsp cayenne pepper (optional, for a little heat)
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2 eggs, beaten (or ½ cup buttermilk)
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Oil for frying (like vegetable, canola, or peanut oil)
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Lemon wedges, for serving
🍳 Instructions
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Prep the coating:
In a shallow bowl, mix flour, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne. -
Coat the fish:
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Pat the fish fillets dry with paper towels.
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Dip each fillet in the beaten eggs (or buttermilk), then dredge in the flour mixture, pressing gently to coat evenly.
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Set aside on a plate; let rest 5–10 minutes (this helps the coating stick).
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Heat the oil:
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In a large skillet, add about ½ inch of oil and heat to 350°F (175°C) over medium-high heat.
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Test with a small bit of flour — it should sizzle instantly.
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Fry the fish:
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Fry fillets in batches (don’t crowd the pan) for 3–4 minutes per side, depending on thickness.
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Cook until golden brown and crispy, and internal temp reaches 145°F (63°C).
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Drain on a paper towel–lined plate.
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Serve hot:
Sprinkle with a pinch more smoked paprika and a squeeze of lemon juice.
🍽️ Serving Ideas
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Serve with coleslaw, fries, or buttery corn on the cob.
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Or make fish tacos with lime crema and shredded cabbage!
Would you like a baked version of this recipe too (same smoky flavor, less oil)?
