The Fried Fish Fillet from Luby's features a tender, flaky white fish fillet coated in a golden, crispy batter, served hot with a side of tangy tartar sauce, delivering a satisfying crunch and savory flavor in every bite.
Equipments
- Deep fryer
- Mixing bowls
- Whisk
- Tongs
- Fish spatula
- Sheet pan (for draining)
- Wire rack
- Paper towels
- Measuring cups
- Measuring spoons
- Plate (for serving)
Ingredients
- 1 lb (450g) white fish fillets (such as cod or haddock)
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 cup cold water (or club soda)
- 1 large egg
- Vegetable oil (for frying)
- Tartar sauce (for serving)
When preparing the Fried Fish Fillet, it is important to use fresh white fish fillets like cod or haddock to achieve a tender and flaky texture. The combination of all-purpose flour, cornmeal, baking powder, and seasonings creates the golden, crispy batter essential for a satisfying crunch. Using cold water or club soda in the batter helps maintain its lightness, enhancing the overall texture when fried. Vegetable oil heated to the right temperature ensures even cooking without sogginess. You can recreate the signature crispiness and savory flavor of the Fried Fish Fillet from Luby's copycat menu right in your own kitchen.
Instructions
- Preheat deep fryer with vegetable oil to 350°F (175°C).
- Pat fish fillets dry with paper towels.
- In a mixing bowl, whisk together flour, cornmeal, baking powder, salt, pepper, and paprika.
- In a separate bowl, whisk cold water (or club soda) and egg until combined.
- Gradually whisk wet ingredients into the dry ingredients to form a smooth batter.
- Dredge fish fillets lightly in flour.
- Dip dredged fish into batter, coating fully.
- Carefully lower battered fish into hot oil using tongs or fish spatula.
- Fry fish until golden brown and cooked through, about 4–5 minutes per side.
- Remove fish from oil and place on a wire rack set over a sheet pan lined with paper towels to drain.
- Serve hot with tartar sauce.
Substitution
The Fried Fish Fillet from Luby's copycat menu can be easily adapted by substituting cod or haddock with any mild white fish like tilapia or pollock, which may be more accessible or affordable depending on your location. If you don't have club soda on hand for the batter, cold water works well to maintain the crispiness of the coating. When mixing the batter, avoid overwhisking to keep it light and airy, ensuring a crunchy texture after frying. Use a wire rack over a sheet pan to drain excess oil instead of paper towels, which helps maintain the fillet's crispiness without becoming soggy. Your careful attention to oil temperature and cooking time is crucial for achieving that golden, flaky result typical of Luby's classic fried fish.
Tips
Make sure your oil temperature stays consistently at 350degF (175degC) to ensure a crispy, golden batter without absorbing excess oil. Patting your white fish fillets dry before dredging helps the batter adhere better and prevents sogginess. Using a wire rack over a sheet pan allows excess oil to drain away, keeping your fried fish crispier for longer. When mixing the batter, gradually combine wet and dry ingredients to avoid lumps, ensuring a smooth coating that cooks evenly.
Nutritions
The Fried Fish Fillet from Luby's provides a good source of lean protein, essential for muscle repair and growth. The fish itself is low in saturated fat but rich in omega-3 fatty acids, which support heart health and brain function. The crispy batter adds carbohydrates and some calories due to frying in vegetable oil, while the tartar sauce contributes additional fats and flavor. Your meal offers a balance of nutrients but be mindful of the fried preparation when considering overall calorie intake.
Storage
To preserve the crispy texture and freshness of Your Fried Fish Fillet, store any leftovers in an airtight container lined with paper towels to absorb excess moisture. Refrigerate the fish immediately and consume within 2 days to maintain optimal flavor and safety. Reheat gently in an oven at 350degF (175degC) for 10-15 minutes to restore the crispy batter without sogginess.
Variation or Alternatives
For a variation, you can substitute club soda with beer in the batter to create a lighter, crispier coating. If you prefer a gluten-free option, replace all-purpose flour and cornmeal with rice flour and gluten-free cornmeal. Instead of deep frying, try pan-frying the fillets in a non-stick skillet with less oil for a healthier alternative. You can enhance the flavor by adding a teaspoon of Old Bay seasoning or cayenne pepper to the batter for a spicy kick.
Allergies
The Fried Fish Fillet contains common allergens including fish, eggs, and wheat, which are present in the fillets, batter, and tartar sauce. Cross-contamination with other allergens may occur during preparation, so you should inform the kitchen staff of any specific allergies. Always check ingredient labels and consult with restaurant personnel to ensure the dish is safe for your dietary needs.
Why this recipe?
The Fried Fish Fillet from Luby's restaurant is prized for its perfectly crispy, golden-brown coating and tender, flaky white fish inside, creating a balanced texture that appeals to seafood lovers. Its well-seasoned batter delivers a savory flavor that complements the mild fish, making each bite enjoyable and satisfying. You'll find that recreating this dish at home allows you to customize seasoning and freshness, ensuring every fillet matches your taste preferences. This signature menu item stands out as a delicious and approachable dish worth mastering for a classic, restaurant-quality seafood experience.