There’s nothing worse than frying fish and ending up with soggy breading or coating that slides right off. The good news? Crispy, golden fillets aren’t luck — they’re all about technique. With the right steps (and the right mix, like Frenzy Fish Fry), you’ll get restaurant-style crunch at home every time.
1. Start with Dry Fish
Pat fillets with paper towels until there’s no surface moisture. Dry fish helps the coating stick better and fry crispier.
2. Season & Dredge Right
Always dip fish in an egg wash or buttermilk bath before coating. Then press firmly into Frenzy Fish Fry Mix — Southern Crunch for a lighter golden crust, Bayou Burn for a little kick.
3. Oil Temperature Matters
Heat oil to 350–375°F. Too low = soggy coating. Too high = burnt outside, raw inside. A kitchen thermometer is worth its weight in gold here.
4. Don’t Crowd the Pan
Give fillets space to fry. Overcrowding drops the oil temp and makes everything greasy. Cook in batches if needed.
5. Let It Rest on a Rack
Skip the paper towels — they trap steam and make breading soft. Rest fish on a wire rack for max crunch.
6. The Bonus Trick: Double Dredge
For extra crunch, dip fillets in egg, coat with Frenzy mix, then repeat. Double dredge = double crisp.
Why Frenzy Mix Works
Cornmeal blends like Southern Crunch, Bayou Burn, and Cactus Crunch give you the crunch factor flour alone can’t match. Plus, the seasoning is already balanced — no guesswork.
Final Bite
Perfect fried fish is about technique, but also about using a mix that’s made for the job. Grab a bag of Frenzy Fish Fry and put these tips into practice. Your next fish fry will be crispy, golden, and unforgettable.