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The Best Friday Fish Fry Recipe
Published: 11/22/2024
Keeping with the traditions of fall, serve up your own Friday fish fry complete with seasoned fries, macaroni salad and a glass of Murphy-Goode Chardonnay.
Whenever I think of Friday nights in the fall, I immediately transport back to my small hometown in Wisconsin where we’d head to a local restaurant to get our weekly fish fry. While most often it’s cod or blue gill on the menu, it’s usually served with a heaping plate of fries and a variation of macaroni salad, coleslaw or potato salad. It’s a staple tradition I’ve come to miss while living on the West Coast and decided to honor my past by bringing the Friday night fish fry to my own home kitchen. I made a few updates to the classic Wisconsin version by using tilapia and seasoned the fries with a truffle oil to give them an extra boost of flavor. Instead of beer, we enjoyed our fish fry with a crisp, refreshing glass of Murphy-Goode Chardonnay.
The Art of the Perfect Fish Fry
Let's be honest – there's nothing worse than soggy fried fish or, on the flip side, fish that's dried out and tough. The perfect fish fry walks that delicate line between crispy exterior and moist, flaky interior. The first secret? Pat those fillets completely dry before you do anything else. Extra moisture is the enemy of crispiness, and this simple step makes all the difference in achieving that golden-brown crust we're after.
- Temperature matters more than you might think. Your oil should be hot enough that it sizzles immediately when the fish hits the pan (around 350-375°F if you're using a thermometer), but not so hot that the outside burns before the inside cooks.
- Resist the urge to flip too early! That crust needs time to form properly – when the edges of your fish start to look opaque and the bottom is golden, that's your signal to flip just once.
- Thickness counts too – those thin tilapia or cod fillets are perfect because they cook quickly, allowing the exterior to crisp without the interior drying out. If you're using thicker fillets, consider cutting them in half horizontally to maintain that ideal balance.
- Finally, let those beautiful fried fillets rest on a wire rack, not directly on paper towels. This prevents the bottom from steaming and ensures your crust stays crispy all the way around.
What didn’t change? The basics of a good old fish fry. Good quality fish, some flour, paprika and seasoning of salt and pepper is all you need. The key is to use a cast iron pan or non-stick skillet that heats evenly. I can’t say it enough times, but incorporating a large cast iron pan has been the best addition to our kitchen. Simply bring it to a high heat, add the oil and, once simmering, drop the flour coated fish fillets and let the pan do the rest of the work. The result is crisp, flakey fish that just needs a squeeze of a fresh lemon and the optional dip in the tartar sauce.
Easy to Make Fish Fry Recipe
Ingredients:
- 4 fish filets, preferably tilapia or cod (thin, skin off)
- 1/4 cup all-purpose flour
- 1 tbsp paprika
- salt & pepper
- 2 tbsp canola oil
- lemon, sliced into wedge
- parsley, chopped
Directions:
- Using a large cast iron or non-stick skillet, heat over medium high heat.
- While pan is heating, pat dry the filets of fish. In a small jelly roll pan add the flour and paprika. Season the fish, both sides, with salt and pepper. Lightly press to ensure seasoning sticks. Add fish to the flour mixture and coat well.
- Once the pan is heated, add just enough canola oil to create a thin layer of oil over the entire surface. Continue to warm over medium-high heat. After oil is bubbling, add the pieces of fish to the pan. Do not overcrowd.
- Cook the fish for approximately 2 minutes on each side until golden brown.
- Prepare an area with a cooling rack lined with paper towels. Place cooked fish on the paper towel while you continue to fry the remaining fish filets.
- Once all fish have been fried and oil has been soaked up, serve over a bed of seasoned french fries and garnish with lemon wedges and fresh chopped parsley.
- Serve with a glass of Murphy-Goode Chardonnay and enjoy!
Sides & Extras to Round Out the Fry
While fries and macaroni salad are classics, I love mixing it up with a few extra dishes that bring even more comfort (and flavor) to the table.
- Cast Iron Mac & Cheese: Creamy, cheesy, and baked in a cast iron skillet for that perfect crispy edge—this Cast Iron Macaroni and Cheese is basically made to sit next to your fish fillets.
- Crab Cakes: Not a side dish, necessarily, but let’s be honest—these Crab Cakes are a worthy addition if you’re hosting a group or just feeling a little indulgent. They’re rich, satisfying, and make your fish fry feel like a full-on seafood feast.
- Mini Pumpkin Pie Cheesecakes: Of course, no fall dinner is complete without dessert. These No-Bake Mini Pumpkin Pie Cheesecakes are the perfect sweet finish—creamy, spiced, and ready in no time. They also happen to taste amazing with the subtle vanilla and apple notes in the Chardonnay.
Why Murphy-Goode Chardonnay Shines with Fried Fish
Our Murphy-Goode California Chardonnay brings the perfect balance of fruit and oak to this classic comfort food. The wine's bright notes of apple and pear cut through the richness of the fried coating, while subtle hints of vanilla and toast complement the golden crust on the fish. It's that refreshing acidity that really makes this pairing sing – each sip prepares your palate for another delicious bite.
What makes this pairing particularly special is how our Chardonnay handles the contrasting textures of the meal. The creamy mouthfeel of the wine mirrors the tender flakiness of the fish interior, while its crisp finish echoes the satisfying crunch of that perfect exterior. And when you add a squeeze of lemon to your fish? That citrus brightness finds its soulmate in the similar notes naturally present in our Chardonnay.
