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Allen's Fish Fry Recipe

Updated: Jun 5, 2018

On Memorial Day weekend, Kellie and I invited several friends over for a cookout and a fish fry. This is the recipe I used and it's super easy. Our good friend and resident Pescatarian, Amy Lowe approved as did several others. Here's exactly what I did! Thanks again to Kenny Griffith at for guiding us to the right spots to catch 54 fish!

Cleaning and Storing

Our guide, Kenny, gave us the following tip for storing fish that also takes the "fishiness"out of the fillets.

  1. After cleaning and filleting fish, put 4-8 fish fillets, depending on size, into quart size plastic bags.

  2. Fill the bag with water up to where the fish are. Sprinkle sea salt in the bag. Seal and store in the freezer.

Stuff You Need

  • Deep fryer or big pot

  • Paper towels

  • Milk, egg, hot sauce

  • Vegetable Oil

  • Fish Fry Mix. I've made my own before, but pre-made is so much easier and less messy... here's what I used:

Coating and Frying

  1. Fill a deep fryer or big pot no more than 1/3 full with oil.

  2. Heat oil to 350°F on medium heat.

  3. Pour fish fry mix into a gallon plastic bag. Use 1/2 cup Fish Fri per 1 lb. fish.

  4. In another bowl, mix 1 cup milk, 1 egg, and 2 tablespoons Texas Pete or your favorite hot sauce.

  5. Dip defrosted fillets in the milk, egg, hot sauce mix, then put the fish in the gallon bag.

  6. Shake fish in Fish Fri bag until evenly coated.

  7. Fry fish, a few pieces at a time, in hot oil until light golden brown.

  8. Drain on paper towels.

I served with corn on the cob, hushpuppies, and margaritas! Enjoy!

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