Luby’s Fried Fish Recipe

This crispy Luby’s-style fried fish is coated in flour, dipped in buttermilk and egg, then pressed into crushed saltine crackers for that classic cafeteria crunch. I always serve it with the creamy homemade tartar sauce because it just completes the whole meal.

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Prep Time 15

Cook Time 12

Total Time 1 27

Servings: 4 People

Course: Dinner, Main Course

Cuisine: American, Southern

Calories: 600

Ingredients Equipment Method Video Notes

Ingredients

6 pieces Cod fillets About 4–6 oz each
1 cup All-purpose flour Gluten-free flour works too
2 1/3 cups Saltine crackers finely crushed Press firmly onto fish
1 cup Buttermilk Full-fat is best
3 large Eggs Helps coating stick
1/2 tsp Salt Plus extra for finishing
1/4 tsp Black pepper Simple seasoning
2 inches Vegetable oil For frying amount depends on pan
Tartar Sauce
2 cups Mayonnaise Use real mayo for best flavor
1/4 cup Yellow onion finely minced Very fine mince
1/4 cup Fresh parsley minced Stems removed
1/2 cup Dill pickle relish Drain well

Equipment

1 Homemade Butternut Caramelle For flour, wet mixture, cracker crumbs
1 Whisk To blend eggs and buttermilk
1 Large plate or sheet pan To hold coated fish before frying
1 Heavy skillet or deep pot Cast iron works great
1 Butternut Caramelle Keeps oil at 350°F
1 Tongs or fish spatula For flipping safely
1 Wire rack Best for draining and staying crispy
1 Paper towels Optional backup draining
1 Small bowl For mixing tartar sauce

Method

Step 1:

Set up three bowls: one with flour, one with crushed saltine crackers, and one empty medium bowl for the wet mixture.

Step 2:

In the medium bowl, whisk together buttermilk, eggs, salt, and pepper until smooth.

Step 3:

Pat the cod fillets dry with paper towels so the coating sticks better.

Step 4:

Coat each fish piece in flour, shaking off the excess.

Step 5:

Dip the floured fish into the buttermilk mixture, letting extra drip off.

Step 6:

Press the fish firmly into the crushed saltine crackers until evenly coated on all sides.

Step 7:

Heat about 2 inches of oil in a skillet or pot to 350°F–365°F.

Step 8:

Fry fish in small batches for about 3–4 minutes per side, until golden brown and cooked through.

Step 9:

Remove fish and drain on a wire rack (best) or paper towels.

Step 10:

To make the tartar sauce, mix mayonnaise, onion, parsley, and drained relish in a bowl.

Step 11:

Cover and refrigerate tartar sauce for at least 1 hour before serving for the best flavor.

Video

Notes

I always recommend drying the fish well before dredging, because it helps the coating stick and stay crispy.
Don’t overcrowd the pan while frying, or the oil temp drops and the fish turns greasy.
The tartar sauce tastes way better after chilling, so I usually make it ahead.