Fish Fry


Fish Fry

Recipe type: Yield: 4 Prep time: Cook time: Total time:

Try this recipe with a fresh catch or store bought fillets. In Isaac’s words “Forget plates and a table. We shovel it in with one hand, a cold beer in the other, while standing over the pile that’s draining on paper towels.” Isaac’s famed fish fry is quick, easy, and in true Isaac Toups fashion, packs a ton of flavor.


2 lb Fish filet (about 1/2″ thick or thinner) – skin removed

2 qt Peanut oil

3 C  Corn flour

3 T  Popcorn salt

2 T  Onion powder

1 T  White pepper – ground

1 T  Garlic – granulated

2 t   Cayenne pepper to taste

1 t   Celery salt – to taste


  1. If using a deep fryer, fill with oil to the fill line.
  3. If using a cast iron skillet or Dutch oven, fill with peanut oil to a depth of 1 1/2 inches.
  5. Heat the oil to 350 degrees Farenheit over medium high heat.
  7. In a ziplock bag or large Tupperware container with a lid, combine the corn flour, popcorn salt, onion powder, white pepper, granulated garlic, cayenne, and celery salt.
  9. Seal the bag or cover the container and give it a good shake to mix well.
  11. Add one-third of the filets to the bag or Tupperware.
  13. Seal and give the fish a good shake to coat well with the corn flour mixture.
  15. Remove the fish and shake the excess back into the bag.
  17. Gently lay the filets into the hot oil.
  19. Chef Isaac Toup lays them in with his hand, but the oil will pop a little bit.
  21. If you prefer to use tongs, you can; but be careful not to puncture the filets or remove any breading.
  23. Cook in the oil for 1 minute, until the fish is crispy and golden brown on both sides.
  25. If they’re super thin, you likely don’t need to turn them over, but if they are thicker, you might need to turn
  26. them gently with tongs to brown them evenly.
  28. Cook them until they have an internal temperature of 135 degrees Fahrenheit, but Chef tells you, he has never once stuck a thermometer into a piece of fish.
  30. You just want it golden and crispy.
  32. Remove the fish with a spider or a large slotted metal spoon and place it on a wire rack or a plate with paper towels to drain.
  34. While the first batch is cooking, bread the second batch so it’s ready to go as soon as the first batch comes out of the oil, and on with the third batch.
  36. Serve hot.

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