My Secret Fish Coating

Prep Time
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"This is a recipe I came up with after hosting many annual fish fries at our summer camp. The fish pieces need to be a bit wet for the coating to stick; we freeze everything we catch throughout the summer and at the end of the summer we thaw the fish, coat it with this recipe and deep fry it. I am asked for this recipe quite often. This is a nice light coating, similar to a flour dredge, but crispier. I hope you enjoy it as much as we do. If gluten intolerant make sure you are using gluten free all-purpose flour."

Original recipe yields 24 servings


  • Serving Size: 1 (13.4 g)
  • Calories 44.8
  • Total Fat - 1.1 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 2.8 mg
  • Sodium - 631.1 mg
  • Total Carbohydrate - 6.8 g
  • Dietary Fiber - 0.6 g
  • Sugars - 0.1 g
  • Protein - 2.1 g
  • Calcium - 40.5 mg
  • Iron - 0.3 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Mix all ingredients together in a large plastic bag.

Step 2

Toss with fish fillets and deep fry until done.

Tips & Variations

No special items needed.



Fish fry is such a delicious food item. I really loved it. I tried your recipe to coat my fried fish. It was too good.

review by:
(24 Feb 2021)


I didn't have romano cheese so substituted parmesan. Crust on our fish was so delicious! Fish was moist and it was a great meal. Had baked potatoes with parmesan and butter combo and snap peas to have with it. Delicious meal!

review by:
(31 Dec 2018)


This coating was so good using haddock fillets. I will definitely make these again!

review by:
(7 Dec 2014)


The coating makes the best tasting fish we have had in a long time! The coating was crunchy and the fish was juicy and delicious!

(23 Jul 2014)


This coating was perfectly seasoned and tasted great on our fish. I will use this often for my fish fries.

review by:
(17 Jan 2014)


I made up some of this to coat some fresh flounder fillets I got at the store. The fish was so yummy. It crisped up really good and tasted awesome! Another successful dinner for us and another great recipe to make again!

review by:
(1 Sep 2013)