15 Fish That Work Well For Frying

Crispy outside, tender and flaky inside—that is the sweet spot of great fried fish. Whether you are craving a pub style basket or a quick weeknight pan fry, choosing the right fish makes all the difference.

These reliable picks hold moisture, take on seasoning beautifully, and deliver that golden crunch you want. Dive in for quick notes on why each works and the best frying style to nail every time.

1. Cod

Cod is the fried fish icon because it stays juicy under a shatter-crisp crust. Its mild flavor welcomes beer batter, tempura, or a simple seasoned flour dredge.

Thick loins cook evenly, giving you plush flakes and a satisfying bite.

Keep oil at 350 to 365 degrees for fast browning without greasiness. Dry the fish well, dust lightly with flour, then dip into batter for grip.

Serve with lemon, tartar sauce, or malt vinegar for classic comfort.

2. Haddock

Haddock fries up beautifully with a slightly sweeter, cleaner taste than cod. The flesh is tender and flakes in big petals, perfect for airy beer batter.

Because fillets are thinner, they cook quickly and stay moist when the oil is hot.

Pat dry, season simply, and whisk a light batter with cold beer for lift. Fry in small batches to keep the oil temperature stable.

Pair with coleslaw and chips, or tuck into a soft roll with remoulade.

3. Pollock

Pollock is budget friendly and wonderfully mild, making it a flexible fry choice. Its lean flesh takes seasoning well, so a paprika garlic cornmeal crust really shines.

The fillets hold together in the fryer yet flake easily when you bite.

Use a light dredge for quick weeknights or a bubbly seltzer batter for extra crisp. Keep pieces similar in size for even cooking.

Serve as crunchy tacos with lime crema, shredded cabbage, and hot sauce for a crowd pleaser.

4. Halibut

Halibut is meaty and firm, ideal for thicker fried portions that stay succulent. Its richness loves a crisp shell that does not overpower, like tempura or panko.

Because the flesh is dense, it benefits from slightly lower heat to finish through.

Cut into uniform pieces, season, and dust with rice flour before battering for extra crunch. Fry until deeply golden and just opaque inside.

Serve with lemon, herby aioli, or a caper sauce, and you will taste clean sweetness.

5. Tilapia

Tilapia fries fast because the fillets are thin and delicate. A light flour or cornmeal dredge delivers crisp edges without overwhelming its mild flavor.

Season generously with salt, pepper, and paprika to boost character.

Heat a shallow layer of oil and work in batches so the crust stays crunchy. Two to three minutes per side is usually enough.

Slide the fillets onto buttered toast or into tortillas with pico, and enjoy an easy, affordable fry-up.

6. Catfish

Catfish brings a gentle sweetness that pairs perfectly with classic Southern cornmeal breading. The texture stays moist while the gritty crust crisps boldly.

A buttermilk soak helps season the flesh and tames any pondy notes.

Stir cornmeal with flour, cayenne, garlic powder, and salt, then dredge and fry at 350 degrees. Serve with hushpuppies, coleslaw, and hot sauce for the full experience.

A squeeze of lemon brightens each bite and keeps the richness in balance.

7. Whiting

Whiting is soft and delicate, so shallow frying keeps control and preserves tenderness. A simple seasoned flour coating browns quickly and adds gentle crunch.

The mild flavor shines in sandwiches with lettuce, tomato, and tartar sauce.

Use medium heat and flip just once to avoid breakage. Remove as soon as the crust crisps and the interior turns opaque.

Serve hot on soft bread or alongside fries, and you get that light, seaside-style fry without fuss.

8. Perch

Perch is a Midwestern fish fry favorite for its mild flavor and tidy flakes. Thin fillets cook in a flash, especially with a light cracker crumb or panko crust.

The result is a snappy exterior and a tender interior that does not dry out.

Season simply, dip in egg wash, then coat and fry until deeply golden. Serve with coleslaw, rye bread, and lemon for the classic supper club feel.

A cold lager completes the picture perfectly.

9. Walleye

Walleye has clean sweetness and firm flakes that love a gentle pan fry. Dust with seasoned flour and cook in butter oil mix for crisp edges.

The fish stays moist and flakes neatly, ideal for simple plates with lemon.

Do not overcrowd the pan, and baste lightly with foaming butter. A squeeze of citrus and fresh herbs makes the flavors pop.

Pair with roasted potatoes or a light salad for an elegant, unfussy dinner.

10. Sole

Sole offers paper-thin fillets that crisp quickly with a dusting of flour. Pan fry in butter for golden, delicate edges and a silky interior.

Its mild taste is elevated by lemon, capers, or a splash of white wine.

Work fast because thin pieces cook in minutes. Tilt the pan and baste with foaming butter to finish.

Slide onto a warm plate and serve immediately for best texture, ideally with a simple salad or steamed potatoes.

11. Flounder

Flounder is mild and delicate, very similar to sole, and it fries up beautifully. A quick seasoned flour dredge keeps the crust thin and crisp while protecting the flesh.

Because the fillets are thin, heat control is everything.

Use medium-high heat and turn once for even browning. Finish with lemon and a shower of parsley to keep things bright.

Tuck into a toasted bun with tartar sauce, or plate with buttered rice for a breezy dinner.

12. Mahi-mahi

Mahi-mahi is firm and meaty, so it handles heavier batters without falling apart. The mild, slightly sweet flavor pairs well with citrus and spice.

Cut into strips for even frying and a great taco filling.

Use a bubbly beer or club soda batter for lift, and keep oil hot for a quick seal. Drain on a rack to preserve crunch.

Pile into tortillas with cabbage slaw, lime, and creamy sauce for a sunny, beachy plate.

13. Grouper

Grouper’s thick, firm flakes make stellar fried sandwiches and baskets. It stays juicy inside while the outside crisps to a satisfying crunch.

A simple flour egg panko setup gives structure without heaviness.

Season assertively with salt, pepper, and Old Bay or paprika. Fry until golden and just opaque, then rest briefly on a rack.

Build towering sandwiches with lettuce, tomato, and remoulade, or serve with fries and pickles for a crowdpleaser.

14. Snapper

Snapper brings a faint sweetness and firm texture that fries cleanly. It is great with a spicy batter or cornmeal rub that highlights its brightness.

The fillets cook quickly, so hot oil and brief frying keep them moist.

Season with chili, garlic, and lime zest for a lively crust. Fry until crisp at the edges and opaque in the center.

Serve with lime wedges, cilantro, and a tangy slaw for a vibrant, fresh-tasting plate.

15. Trout

Trout is delicate and rich compared to many white fish, but it fries wonderfully with a light touch. A quick flour dredge and hot pan deliver crackly skin and tender flesh.

Keep seasoning simple to let the buttery flavor shine.

Use a mix of oil and butter for browning without burning. Cook just until the flesh flakes, then finish with lemon and herbs.

Serve with roasted potatoes or a simple salad for an elegant yet easy dinner.