Disclosure: As an Amazon Associate and participant in other affiliate programs, we earn from qualifying purchases. We only recommend products we believe will provide value to our readers.
Craving that golden, crispy, Southern-style fish fry without the fuss? You’re in the right kitchen. This Zatarain’s fish fry recipe shows you exactly how to use the iconic Zatarain’s Fish Fry Mix to recreate that deep-fried crunch and bold Creole flavor—right at home, in under 15 minutes.
Zatarain’s is a trusted Southern brand known for its bold seasonings and authentic New Orleans–inspired blends, and their Fish Fry Mix is no exception. Whether it’s your first time frying or you’re a seasoned pro, this guide gives you everything you need to get it perfect on the first try.
As usual, and as our readers know, we have a “Jump to Recipe” button and a “Table of Contents” just below to make navigation easier—so feel free to dive right into the action if you’re in a hurry.
But if you want to know why this mix works so well, and how to make the crispiest fish possible, keep reading. Let’s fry.
Table of Contents
Why You’ll Love This Zatarain’s Fish Fry Recipe
If you’re after crispy, golden fish with real Southern soul, Zatarain’s has your back. Their iconic fish fry mix is loaded with bold Creole spices and just the right crunch to make your fish taste like it came straight out of a New Orleans kitchen.
Foolproof Flavor: No need to add extra seasoning—Zatarain’s mix does the heavy lifting with garlic, red pepper, onion, and lemon already blended in.- Crispy Every Time: Whether you deep fry or pan fry, the cornmeal-based coating sticks beautifully and crisps up fast.
- Works With Any Fish: Tilapia, catfish, cod—even shrimp or oysters. This recipe is endlessly flexible.
- Fast & Easy: 15 minutes from prep to plate. Perfect for weeknight dinners, fish fry Fridays, or backyard cookouts.
Fast fact: Zatarain’s Fish-Fri was designed to mimic the texture and spice blends of traditional Louisiana-style fish shacks. Mission accomplished.
Ingredients You’ll Need
Let’s walk through the process of making restaurant-quality fried fish using Zatarain’s Fish Fry Mix — no deep fryer required. Whether you’re pan-frying or going all-in with a fryer, these steps will help you nail that crispy texture and bold flavor every time.
- Zatarain’s Fish Fry Mix – Choose Regular for a light crunch, or Seasoned for a spicy, citrusy kick.
- Fish fillets – Tilapia, catfish, cod, or any mild white fish works beautifully.
- Vegetable or canola oil – Something neutral with a high smoke point.
- Water – For rinsing the fish.
- Lemon wedges – For that final zing when serving.
- (Optional) 1 egg + ½ cup milk – If you prefer a thicker, crunchier crust.
Pro Tip: Want a thicker coating? Dip the fish in the egg wash before dredging it in the mix. Double-crunch achieved.
Instructions
- Prep your fish
Rinse the fillets under cold water, then pat them dry thoroughly with paper towels. Moisture is the enemy of crispiness. - (Optional) Make an egg wash
If you’re going for a more indulgent crust, whisk together 1 egg with ½ cup of milk in a shallow bowl. - Coat the fish
Pour about ½ cup of Zatarain’s Fish Fry Mix per pound of fish onto a plate or into a zip-top bag.- For standard coating: Press fish directly into the dry mix, coating evenly on both sides.
- For extra-crispy: Dip the fish into the egg wash first, then dredge it in the fish fry mix.
- Heat the oil
In a deep skillet or fryer, heat about 1 inch of oil to 350°F (175°C). A kitchen thermometer helps, but you can also test with a breadcrumb—it should sizzle immediately. - Fry the fish
Carefully lay each piece into the hot oil. Fry in batches to avoid overcrowding.- Cook 3–5 minutes per side (depending on thickness), flipping once, until golden brown and crispy.
- Drain and serve
Use a spider strainer or tongs to remove the fish. Let it rest on a paper towel–lined plate to drain excess oil. Serve hot with lemon wedges and your favorite sides.
Fake Expert Quote (just for fun :D): “If it doesn’t crunch when you bite, did you even fry it right?” – Southern Grandmas Everywhere
You may like: Sheepshead Fish Recipe
What to Serve With Zatarain’s Fried Fish
The bold, crispy flavor of Zatarain’s fried fish deserves the perfect sidekick—or three. Whether you’re going classic or adding a twist, here are a few foolproof ideas to round out your plate.
Classic Sides (Because Why Mess with Tradition?)
- Coleslaw: Creamy or vinegar-based, it adds crunch and a refreshing tang to balance the fry.
- French Fries or Potato Wedges: Because crispy loves crispy.
- Hush Puppies: These golden cornmeal bites are practically made to go with fried fish.
- Tartar Sauce: Store-bought works, but homemade (with chopped pickles and lemon) hits different.
Pro Tip: Let your tartar sauce chill for an hour before serving—it gets way better.
Want to Mix It Up?
- Jalapeño Cornbread: Adds heat and sweetness—perfect with the seasoned mix.
- Mango Salsa: A fresh, tropical contrast that pairs well with the lemony notes in Zatarain’s.
- Garlic Aioli: Especially good if you’re serving with fries or roasted veggies.
- Pickles or Pickled Okra: Adds acidity and crunch to balance the richness.
Conclusion
With just a handful of ingredients and Zatarain’s signature blend, you can bring the bold, crispy flavors of a Southern fish fry right into your own kitchen. Whether you’re feeding a crowd or just craving something crunchy and satisfying, this Zatarain’s fish fry recipe delivers every time.
You may also like:
– Cornmeal Fish Fry Recipe
– Southern Fried Fish Recipe
– Baked Lemon Pepper Recipe
Tried it? Let us know how it turned out in the comments—or tag us on Instagram @myfishrecipes. We’d love to see your golden-fried creations!
Print
Zatarain’s Fish Fry Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
A quick and foolproof way to make crispy Southern-style fried fish using Zatarain’s Fish Fry Mix. This recipe delivers a crunchy, golden crust with bold Creole flavor—perfect for tilapia, catfish, cod, and more.
Ingredients
- ½ cup Zatarain’s Fish Fry Mix (Regular or Seasoned), per pound of fish
- 1–1½ lbs fish fillets (tilapia, catfish, or cod)
- Vegetable or canola oil, for frying
- Lemon wedges, for serving
- (Optional) 1 egg + ½ cup milk (for thicker coating)
Instructions
- Pour Zatarain’s Fish Fry mix onto a plate or into a plastic bag. Use about 1/2 cup of mix per pound of fish.
- Rinse your fish filets in cold water and drain them well.
- Roll or shake the fish in the Zatarain’s mix until it’s evenly coated. Discard any leftover mixture.
- For a thicker coating, dip the fish in 1/2 cup of milk mixed with one lightly beaten egg before coating with the mix.
- Heat oil in a deep fryer or large skillet to 350°F. For pan frying, pour about 1 inch of oil into the skillet.
- Carefully place the coated fish into the hot oil, frying a few pieces at a time to avoid overcrowding.
- Fry until the fish turns light golden brown and crispy. This usually takes 3-5 minutes per side, depending on thickness.
- Remove the fried fish and let it drain on paper towels to remove excess oil.
- Serve your crispy, homemade Zatarain’s fish fry with lemon wedges and your favorite sides.
Notes
- Avoid overcrowding the pan—it drops the oil temp and makes fish soggy.
- A kitchen thermometer helps keep oil temperature steady.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Frying
- Cuisine: American Southern
