Lubys Fried Fish Recipe | Crispy & Golden
Craving that nostalgic taste of Luby’s cafeteria-style fried fish? You’re in the right place! My copycat Luby’s Fried Fish Recipe brings you the same crunchy golden crust and tender, flaky fish inside, just like you remember from the restaurant. With a light saltine cracker coating, buttermilk batter, and a tangy homemade tartar sauce, this dish is a comfort food classic that never disappoints.
Whether you’re cooking for a family dinner, a weekend fish fry, or just craving that Texas cafeteria magic, this recipe will have everyone asking for seconds.
Fish Preparation
Cooking Luby’s Fried Fish at home is all about keeping it simple yet flavorful. The preparation steps ensure that your fish comes out flaky on the inside and perfectly crunchy on the outside.
Step 1: Prepping the Fish
Start by rinsing your fresh cod fillets under cold water, then pat them completely dry with paper towels. Dry fish allows the Batter to stick better and prevents sogginess.
Step 2: Setting Up the Dredging Station
For an authentic ‘Luby ‘s-style crunch, prepare three bowls:
- First Bowl: All-purpose flour.
- Second Bowl: Whisk together buttermilk, eggs, salt, and pepper until smooth.
- Third Bowl: Finely crushed saltine crackers.
This three-step coating process gives the fish a light, crispy crust that doesn’t fall apart after frying.
Step 3: Coating the Fish
- Lightly dredge each fillet in flour, shaking off excess.
- Dip into the buttermilk mixture, ensuring the fish is fully coated.
- Roll the fillet in the crushed crackers, pressing gently so the coating sticks.
Kneading the Batter Into the Fish ( ‘Luby s’s-Stylee
Unlike heavy batters, this recipe relies on layers of coating. The flour acts as a base, the buttermilk and egg mixture bind everything, and the crackers deliver that famous crispy texture. I always press the cracker coating firmly into the fillet before frying; this keeps the crust from falling off during cooking.
Frying the Fish
The magic of Luby’s Fried Fish comes from frying at just the right temperature. Too low, and the fish absorbs oil and turns greasy; too high, and the crust burns before the inside cooks.
Oil Temperature and Frying Time
- Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
- Carefully place 1–2 coated fish fillets into the hot oil.
- Fry for 3–4 minutes per side, or until the crust turns golden brown and the fish flakes easily with a fork.
- Remove with a slotted spoon or frying spider and place on a wire rack lined with paper towels.
Tip: Fry in small batches so the oil stays hot and the fish cooks evenly.
Making the Homemade Tartar Sauce
No Luby’s Fried Fish Recipe is complete without their signature tartar sauce! This creamy, tangy dip pairs perfectly with the crispy fish.
Tartar Sauce Preparation
- In a medium mixing bowl, combine mayonnaise, minced onions, parsley, and dill pickle relish.
- Mix well until smooth and evenly blended.
- Cover and refrigerate for at least 1 hour before serving. This allows the flavors to meld beautifully.
Why This Method Works
Using crushed saltine crackers instead of breadcrumbs is the key to getting that signature Lusbs b texture. The crackers fry up lighter, crispier, and hold onto the fish without becoming heavy. Combined with the homemade tartar sauce, it’s pure comfort food perfection.
Serving and Presentation
Once your fish is perfectly fried and golden brown, it’s time to serve it up, bub. stylele
Suggested Sides
- French Fries or Steak Fries: A classic crispy pairing.
- Coleslaw: Creamy slaw balances the crunchy fish.
- Mashed Potatoes with Gravy: For that actual cafeteria comfort food experience.
- Steamed Vegetables: A lighter option to round out the meal.
Don’t forget to serve with a generous spoonful of your homemade tartar sauce and a wedge of lemon for that bright, zesty kick.
Storage Instructions
Keeping Fried Fish Fresh
- Store cooled leftovers in an airtight container in the refrigerator for up to 2 days.
- To reheat, place the fish on a wire rack in a preheated 375°F oven for about 10 minutes. This keeps it crispy instead of soggy.
Freezing Fried Fish
- For more extended storage, wrap individual pieces in parchment paper, then place them in a freezer bag.
- They can be frozen for up to 1 month. Reheat in the oven (never the microwave) for the best texture.
Lubys Fried Fish Recipe
Ingredients
Video
Notes
Required Kitchen Tools
When preparing Luby’s Fried Fish, the right tools help ensure the process goes smoothly and your fish turns out perfectly crispy.- Mixing Bowls: To prepare the flour, cracker crumbs, and buttermilk mixture.
- Whisk: For blending the buttermilk, eggs, salt, and pepper.
- Deep Fryer or Heavy Pot: To fry the fish evenly at the right temperature.
- Slotted Spoon or Frying Spider: For safely removing fish from hot oil.
- Kitchen Thermometer: To ensure oil stays around 350°F for the perfect fry.
- Paper Towels & Wire Rack: For draining excess oil and keeping the fish crisp.
FAQ – Luby’s Fried Fish Recipe
What kind of fish does Luby’s use?
Luby’s traditionally uses mild white fish like cod or haddock. Cod is the most popular choice because it’s flaky, tender, and holds up well to frying. You can also substitute with catfish, tilapia, or pollock.
How do I make the fish extra crispy?
The secret is in the triple-coating method: flour → buttermilk and egg mixture → crushed saltine crackers. Make sure the oil is hot enough (350°F) before frying. Frying in small batches also keeps the crust crispy.
Can I make Luby’s fried fish in the oven or air fryer?
Yes! For a healthier version:
- Oven: Place coated fish on a wire rack over a baking sheet. Spray lightly with oil and bake at 400°F for 15–18 minutes, flipping halfway.
- Air Fryer: Preheat to 380°F. Spray fish lightly with oil and cook for 10–12 minutes, flipping once.
What oil is best for frying fish?
Neutral oils with high smoke points work best, such as vegetable oil, canola oil, or peanut oil. Avoid olive oil since it burns at lower temperatures.
How do I prevent fried fish from getting soggy?
Always drain the fried fish on a wire rack instead of paper towels. This allows excess oil to drip away while keeping the crust crisp. Reheating in the oven instead of the microwave also prevents sogginess.
Can I make the tartar sauce ahead of time?
Absolutely! In fact, tartar sauce tastes best if made at least an hour ahead. Store it in the fridge in an airtight container for up to 5 days.
Conclusion
Recreating Luby’s Fried Fish Recipe at home is easier than you think, and the results are just as delicious as you remember from the cafeteria line. With its light cracker crust, tender fish, and creamy tartar sauce, this dish is a timeless comfort food that brings people together.
The best part? This recipe is versatile enough for weeknight dinners, family gatherings, or even a weekend fish fry with friends. So grab your ingredients, heat your oil, and enjoy a taste of Texas tradition right in your own kitchen.
Sophia Smith is a passionate home baker and dessert enthusiast who loves sharing her favorite recipes, baking tips, and kitchen secrets. Through Roses Baking Passion, she inspires others to bake with love and creativity every day.
