1. What is the best fish fry seasoning?

The best fish fry seasoning is a Louisiana-style blend that combines bold spices with a crispy coating. A great mix includes: Paprika (adds mild smokiness and color) Cayenne pepper (for heat) Garlic & onion powder (for depth of flavor) Salt & black pepper (enhances taste) Cornmeal & flour (for a crispy crust) You can use store-bought Louisiana Fish Fry mix (like Zatarain’s or Slap Ya Mama) or make your own DIY seasoning blend for a more customizable flavor.

2. Do you season fish before frying?

Yes! Always season the fish before frying to ensure maximum flavor. ✔ Best method: Pat the fish dry to help the seasoning stick. Season directly with salt, black pepper, and cayenne for a deep flavor. Coat in a Louisiana-style cornmeal seasoning mix before frying. 📌 Tip: Let the fish rest for 10 minutes after seasoning to allow the flavors to absorb.

3. How to season whole fish before frying?

Whole fish needs extra seasoning since the skin is intact . Here’s the best way to season it: ✔ Step 1: Score the fish (cut 2–3 shallow slits on each side). ✔ Step 2: Rub lemon juice over the fish to remove any fishy smell. ✔ Step 3: Season the outside and inside cavity with: Salt & black pepper Garlic powder & onion powder Paprika & cayenne Dried thyme or oregano (for extra flavor) ✔ Step 4: Let it rest for 15 minutes before frying. 📌 Tip: Marinate in buttermilk or hot sauce for 30 minutes before frying for extra tenderness.

4. How to season fish before frying without flour?

If you’re frying fish without flour , use a dry spice rub instead of a batter or coating. ✔ Best method for seasoning fish without flour: Pat the fish completely dry . Coat with olive oil or melted butter to help the seasoning stick. Rub on a dry spice blend (paprika, garlic powder, cayenne, black pepper, salt). Let it rest for 10 minutes before frying. 📌 Tip: Use cornmeal instead of flour if you still want a crispy texture. These seasoning tips will ensure your Louisiana-style fried fish turns out flavorful, crispy, and delicious every time! 😊

How to season Louisiana Fish Fry?

Name: How to season Louisiana Fish Fry?
Prep time: 15 min
Cook time: PT-483617H59M43S
Total time: PT-483617H59M43S
Cuisine: Southern
Ingredients: 1 cup cornmeal; ½ cup all-purpose flour; 1 tablespoon paprika; 1 teaspoon cayenne pepper (adjust to taste); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon black pepper; 1 teaspoon salt; ½ teaspoon dried thyme (optional); ½ teaspoon white pepper (optional); Zest of 1 lemon (for extra freshness)

Description

Louisiana-style fried fish is a Southern classic, known for its crispy texture, bold spices, and deep, smoky flavors. This recipe provides a homemade seasoning blend to create a flavorful, crispy coating for your choice of fish.

Ingredients

Scale

1 cup cornmeal
½ cup all-purpose flour
1 tablespoon paprika
1 teaspoon cayenne pepper (adjust to taste)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon salt
½ teaspoon dried thyme (optional)
½ teaspoon white pepper (optional)
Zest of 1 lemon (for extra freshness)

Instructions

Prepare the Seasoning Mix:
- In a bowl, combine the cornmeal, flour, paprika, cayenne pepper, garlic powder, onion powder, black pepper, salt, dried thyme, white pepper, and lemon zest. Mix thoroughly until well combined.
- Store the seasoning mix in an airtight container for up to 3 months.
Season the Fish:
- Choose fresh fish fillets such as catfish, tilapia, redfish, trout, bass, or snapper.
- Pat the fillets dry with paper towels to remove excess moisture.
- Sprinkle salt, black pepper, and cayenne directly onto the fish, massaging the seasoning into the fillets to ensure deep flavor absorption.
Coat the Fish:
- Place the prepared seasoning mix in a shallow dish.
- Dredge each seasoned fish fillet in the mix, pressing lightly to ensure the coating adheres well.
- For an extra crispy crust, dip the coated fish into a mixture of 2 eggs and ½ cup buttermilk or hot sauce, then dredge again in the seasoning mix.
- Let the coated fish rest for 10 minutes before frying to allow the crust to firm up.
Fry the Fish:
- Heat oil (peanut, vegetable, or canola oil) in a deep fryer or cast-iron skillet to 350–375°F (175–190°C).
- Fry the fish in batches, avoiding overcrowding the pan.
- Cook each piece for 3–5 minutes per side, depending on thickness, until golden brown and crispy.
- Remove the fried fish and place it on a wire rack over a baking sheet to drain excess oil.

Notes

Letting the coated fish rest before frying helps the batter stick and prevents it from falling off in the oil.
For a healthier alternative, you can bake the coated fish in a preheated oven at 400°F (200°C) for 15–20 minutes, flipping halfway through, and finishing under the broiler for 2 minutes for extra crispiness.
Air-frying is another option: preheat the air fryer to 375°F (190°C), spray the fish lightly with cooking oil spray, and air-fry for 10–12 minutes, flipping halfway through.

Prep Time: 15 minutes
Cook Time: 10–15 minutes
Category: Dinner
Method: Frying
Cuisine: Southern, Cajun

Keywords: How to season Louisiana Fish Fry?