Louisiana Fried Fish Recipe: Buttermilk-Battered Crunch With Spicy Remoulade Dip

This Louisiana fried fish recipe delivers the crispy, golden perfection you crave with a buttermilk batter that stays light and airy while creating that iconic Southern crunch. The secret lies in the cornmeal flour blend and precise frying temperature—too hot and it burns, too cool and it soaks up oil.

I've perfected this technique over years of weekend cookouts, where the sizzle of fish hitting the oil becomes the soundtrack of summer.

The batter's magic comes from resting the fish in buttermilk for at least 30 minutes before dredging—this ensures maximum crispiness without a dense coating.

We use a blend of all-purpose flour, cornmeal, and a touch of baking powder for that signature Louisiana texture that's crispy on the outside but tender inside.

The remoulade dip, with its tangy mayo, hot sauce, and fresh herbs, cuts through the richness while adding a zesty kick that balances every bite.

What you'll end up with is restaurant-quality fried fish that's golden brown and shatteringly crisp, served with a vibrant remoulade that adds color and flavor to every plate.

The aroma alone will have everyone gathering at the table, and the first bite delivers that perfect combination of crunch and tender fish. This is the kind of dish that makes weeknight dinners feel like a celebration.

Pair it with classic Cajun sides like crispy fries or a fresh tabbouleh salad to complete the Louisiana experience. The remoulade sauce works equally well as a dip or a topping, so don't be afraid to get creative with how you serve it.

Let's get cooking—this recipe is about to become a weekend staple in your kitchen.

Ingredients for louisiana fried fish

Buttermilk-soaked fish, crispy cornmeal batter, and zesty remoulade—this is your shortcut to Southern fried fish perfection.

The fish is everything here. Catfish is traditional, but tilapia or cod work just as well—they stay firm during frying. Look for fillets that are fresh and plump, not dried out. I grab mine from Whole Foods or the seafood counter at Kroger, where they're usually pre-cut for convenience. The buttermilk is non-negotiable—it tenderizes the fish while keeping the batter light. Full-fat buttermilk gives the best flavor, but low-fat works in a pinch. Let the fish soak for at least 30 minutes (up to 2 hours) for maximum crispiness.

No cornmeal? Self-rising flour plus a pinch of baking powder gets you close. Short on mayo for the remoulade? Greek yogurt thinned with hot sauce works surprisingly well. The hot sauce is key—Crystal or Tabasco add that authentic kick, but any hot sauce you like will do. Fresh herbs matter here, so if you're using dried, reduce to one-third the amount. The lemon juice should be freshly squeezed—bottled won't cut it. For extra crunch in the batter, I like to add a tablespoon of crushed cornflakes to the flour mix.

Keep the fried fish warm in a 200°F oven while you fry the rest—it stays crispy for up to 15 minutes. The remoulade keeps for 3 days in the fridge, but the flavor peaks within the first 24 hours. Double the batter mix and freeze extras in ice cube trays—just thaw and use as needed. The oil? Strain and reuse up to 3 times, then toss it. Always keep a thermometer handy—350°F is non-negotiable for that perfect crunch.

Step-by-step instructions for Louisiana fried fish

Here's how to make crispy, golden fried fish with a perfect buttermilk batter and tangy remoulade.

Pat the 1.5 lb white fish fillets completely dry with paper towels—this ensures the batter sticks and creates maximum crispiness. Season both sides lightly with ½ teaspoon of the black pepper. In a shallow dish, whisk together 1 cup buttermilk, 1 cup all-purpose flour, ½ cup yellow cornmeal, 1 tablespoon baking powder, 1 teaspoon salt, and ½ teaspoon paprika until smooth. The batter should be thick but pourable, like heavy cream.

Let the batter rest for 10 minutes while you heat the oil. This resting time allows the flour to fully hydrate, creating a lighter, crispier crust. If you're using thicker fillets like catfish, you might want to lightly pound them to an even ½-inch thickness for more consistent cooking.

Heat 3 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Use a deep-fry thermometer to monitor the temperature—this is crucial for even cooking. Working in batches if needed, dip each fish fillet into the batter, letting any excess drip off before carefully sliding it into the hot oil.

Fry for 3-4 minutes per side until the fish is golden brown and the batter is crispy all over. You'll know it's ready when the crust releases easily from the fish and the internal temperature reaches 145°F. Don't overcrowd the pan—this lowers the oil temperature and makes the fish greasy rather than crispy. Transfer fried fish to a wire rack set over a paper towel-lined plate to drain excess oil.

While the fish fries, make the remoulade by combining ½ cup mayonnaise, 2 tablespoons hot sauce, 2 tablespoons freshly squeezed lemon juice, 2 cloves minced garlic, ¼ cup chopped fresh parsley, and ¼ cup chopped fresh cilantro in a bowl. Mix well and taste—adjust the hot sauce or lemon juice to reach your preferred level of tang and heat.

This dip is what makes this fried fish truly Louisiana-style. The creamy mayo balances the heat from the hot sauce, while the fresh herbs and citrus brighten the whole dish. Let it sit for 5 minutes before serving to allow the flavors to meld together. The remoulade should be thick enough to coat the back of a spoon but still spreadable.

Serve the fried fish immediately with the remoulade on the side for dipping. The fish will be at its crispiest right out of the fryer, so don't let it sit too long before eating. For a complete meal, pair with hush puppies, collard greens, or a simple green salad. The contrast between the crispy, golden fish and the cool, tangy remoulade is what makes this dish so irresistible.

If you're serving this for a crowd, keep the fish warm in a 200°F oven while you finish frying additional batches. The remoulade can be made ahead of time and stored in the refrigerator for up to 2 days, but I recommend making it fresh for the best flavor. Enjoy your taste of classic Louisiana with this crispy, flavorful fried fish!

Essential equipment for perfect results

Deep Fryer Essentials

For authentic Louisiana fried fish, a deep skillet or Dutch oven is my go-to—like my trusty All-Clad Stainless Steel Dutch Oven. It holds enough oil for multiple pieces without overcrowding.

If you're frying a crowd, consider a commercial-grade deep fryer like the Presto 02720—it maintains temperature better and handles larger batches. Always use a deep-fry thermometer (I recommend ThermoWorks Thermapen ONE) to monitor the 350°F oil temperature precisely. 🌡️

Batter Prep Tools

Start with a shallow glass or ceramic dish for the batter—it’s non-reactive and easy to clean. A whisk (like my OXO Good Grips) ensures no lumps form in the batter. For drying the fish, grab paper towels (Bounty works best for soaking up moisture).

A measuring cup set (like Pyrex) keeps your ratios accurate, and a rubber spatula helps scrape every last bit of batter from the bowl.

Oil Management

Use vegetable oil for frying—it’s affordable and has a high smoke point. I keep a 32-ounce oil bottle (like Crisco Vegetable Oil) on hand for quick refills. A fine-mesh strainer (from OXO) helps filter out food particles between uses, extending the oil’s life.

For oil disposal, I line a coffee can with a plastic bag—just seal and toss when full. Never reuse oil past 3 uses or if it smells rancid.

Serving Setup

A wire cooling rack placed over a paper towel-lined tray keeps fried fish crispy by allowing air circulation. For serving, I use a wooden board (like a Butcher Block) to add rustic charm, paired with small ramekins for the remoulade.

A tongs set (like Mercer Culinary) helps serve without breaking the crust. For extra presentation, add lemon wedges and chopped parsley on the side. 🍽️

Optional Upgrades

For a cornmeal batter, I like adding 1 tablespoon of crushed cornflakes for extra crunch. A mini food processor (like Cuisinart DLC-2A) can quickly pulse herbs for the remoulade.

If you love blackened fish, a cast-iron skillet (like Lodge) lets you sear the fish before frying for a smoky twist. For storage, glass airtight containers (like Pyrex) keep remoulade fresh for up to 3 days in the fridge.

Frequently asked questions about Louisiana fried fish