There’s something almost sacred about a plate of fried fish, that golden, crackling crust giving way to flaky, steaming fish underneath. But a fish fry lives or dies by what sits next to it on the plate. The right sides cut through the richness, add crunch where the fish is soft, and bring a little acid to wake up your taste buds between bites.
Crispy French fries, tangy coleslaw, and Southern hush puppies top the list of best sides for fried fish because they hit the classic textures and flavors people expect at a fish fry: salty crunch, cool tang, and a little cornmeal sweetness. Past those staples, there’s a whole world of fresh salads, smoky beans, and buttery vegetables that round out the table.
This list covers 19 tried-and-true sides, from the deep-fried to the barely-cooked, so you can build a fish fry spread that feels complete.
Quick picks:
- Best overall: Tangy Coleslaw, the classic crunch-and-acid partner for fried fish
- Best comfort pick: Baked Macaroni and Cheese, rich and crowd-pleasing
- Best light option: Lemon-Dressed Green Salad, fresh and low-fuss
- Best Southern classic: Southern Hush Puppies, straight from the fryer alongside the fish
1. Crispy French Fries
Fries and fried fish go together because they share that same deep-fried crunch, which somehow never gets old. Cut russet potatoes into even sticks, soak them in cold water for 30 minutes to pull out starch, then fry twice: once at 325°F to cook through, once at 375°F to crisp the outside. Salt them the second they come out of the oil. A malt vinegar drizzle or a side of tartar sauce makes the pairing even better.
2. Tangy Coleslaw
Coleslaw is the side that makes fried fish taste lighter, thanks to its vinegar bite and cool crunch. Shred green cabbage and carrot thin, then toss with a dressing of mayonnaise, apple cider vinegar, a spoon of sugar, and celery seed. Let it sit in the fridge for at least 20 minutes so the cabbage softens slightly and soaks up the tang. For more inspiration, browse through our best easy cabbage recipes to find a slaw style that fits your fish.
3. Southern Hush Puppies
Hush puppies bring a cornmeal sweetness that pairs naturally with fried fish since both come out of the same fryer. Mix cornmeal, flour, buttermilk, egg, and diced onion into a thick batter, then drop spoonfuls into 350°F oil until golden and puffed. They cook in about 3 minutes per batch. Serve them warm with a little honey butter or hot sauce on the side.
4. Lemon-Dressed Green Salad
A simple green salad with lemon dressing gives your plate something crisp and bright next to all that fried food. Toss mixed greens with a whisk of fresh lemon juice, olive oil, a little Dijon mustard, and salt. The acid in the lemon cuts through the oil from the fish in a way ranch or creamy dressings can’t match. Check out our best green salad recipe for a few variations worth trying.
5. Dill Cucumber Salad
Cool cucumber salad with fresh dill is the side that makes a hot fish fry feel refreshing again. Slice English cucumbers thin, salt them for 10 minutes to draw out extra water, then toss with rice vinegar, a touch of sugar, and chopped dill. The crunch and brightness balance the richness of the fried coating. For more ideas, take a look at our best cucumber salad recipes.
6. Southern Potato Salad
Creamy potato salad is a classic fish fry side because its soft texture plays well against the crunch of the fish. Boil cubed Yukon Gold potatoes until just fork-tender, then fold in mayonnaise, mustard, chopped celery, pickle relish, and diced hard-boiled egg. Chill it for at least an hour before serving so the flavors settle. A little paprika on top never hurts.
7. Corn on the Cob
Sweet corn on the cob adds a pop of natural sugar that contrasts nicely with the savory fried fish. Boil or grill the ears until tender, then brush with melted butter and a sprinkle of salt. Fresh summer corn needs almost nothing else. For more corn ideas, browse our best corn recipes or check out our best corn recipes 2 for a second round of options.
8. Baked Macaroni and Cheese
Baked mac and cheese brings serious comfort to a fish fry table, with its creamy sauce and golden, bubbly top. Cook elbow macaroni, then stir into a sauce of sharp cheddar, milk, butter, and a little flour to thicken. Bake at 350°F for 20 minutes until the top turns golden and slightly crisp. It’s rich, so a small scoop next to the fish is plenty.
9. Smoky Baked Beans
Baked beans add a smoky-sweet depth that rounds out a fried fish plate nicely. Simmer navy beans with brown sugar, molasses, smoked paprika, and a bit of bacon for at least an hour until the sauce thickens. The slow cook lets the smokiness soak into every bean. Serve warm, straight from the pot.
10. Skillet Cornbread
Cornbread baked in a cast iron skillet gives you a sturdy, slightly sweet side with a crisp buttery edge. Mix cornmeal, flour, buttermilk, egg, and melted butter, then pour into a hot greased skillet and bake at 400°F for 20 minutes. The edges turn crackly while the center stays soft. Split a wedge and butter it while it’s still warm.
11. Garlic Green Beans
Garlic green beans add a fresh, snappy bite that fried fish doesn’t naturally have. Blanch trimmed green beans for 2 minutes, then sauté in olive oil with minced garlic and a pinch of red pepper flakes for another 3 minutes. They should stay bright green and a little crisp. A squeeze of lemon at the end brightens everything up.
12. Roasted Asparagus
Roasted asparagus brings a simple, savory vegetable side with very little hands-on work. Toss trimmed spears with olive oil, salt, and pepper, then roast at 425°F for 10 to 12 minutes until tender with slightly charred tips. Shave some Parmesan over the top right after it comes out. It’s an easy way to add color and nutrients to the plate.
13. Braised Collard Greens
Braised collard greens bring deep, savory flavor that pairs well with Southern-style fried fish. Simmer chopped collards with smoked ham hock or turkey, chicken broth, a splash of vinegar, and red pepper flakes for about an hour until tender. The long cook time softens the greens and builds a rich pot liquor. Serve with a side of cornbread for soaking it up.
14. Lemon Rice Pilaf
Lemon rice pilaf is a lighter starch option that still feels satisfying next to fried fish. Sauté rice in butter before adding chicken broth, lemon zest, and a bay leaf, then simmer covered for 18 minutes. Fluff with a fork and stir in fresh lemon juice and parsley at the end. It’s a nice change from fries or potato salad when you want something fresher.
15. Fried Okra
Fried okra keeps the crunch theme going with its own crisp, cornmeal-dusted coating. Slice okra into rounds, toss in buttermilk, then dredge in seasoned cornmeal before frying at 350°F until golden, about 3 minutes. Drain on paper towels and salt immediately. It’s a Southern staple that fits right alongside fried fish.
16. Watermelon and Feta Salad
Watermelon and feta salad brings a juicy, salty-sweet contrast that feels unexpected but works wonderfully with fried fish. Cube chilled watermelon and toss with crumbled feta, fresh mint, and a drizzle of good olive oil. A splash of balsamic glaze adds extra depth. It’s best made right before serving so the watermelon stays crisp.
17. Garlic Mashed Potatoes
Garlic mashed potatoes give you a creamy, comforting side with a savory punch from roasted garlic. Boil Yukon Gold potatoes until soft, then mash with butter, warm cream, and roasted garlic cloves. Season generously with salt. The smooth texture plays nicely against the crackly crust of fried fish.
18. Grilled Zucchini
Grilled zucchini adds a smoky, lightly charred vegetable side that balances out a heavier fried meal. Slice zucchini lengthwise, brush with olive oil, and grill over medium-high heat for 3 to 4 minutes per side. A sprinkle of flaky salt and fresh herbs finishes it off simply. It’s quick enough to throw together while the fish fries.
19. Vinegar-Dressed Three-Bean Salad
Three-bean salad brings tangy, hearty flavor in a dish that can sit at room temperature all afternoon. Combine green beans, kidney beans, and chickpeas with a dressing of red wine vinegar, olive oil, sugar, and Dijon mustard. Let it marinate for at least 2 hours so the beans soak up the tang. It travels well for potlucks and backyard fish fries alike.
How to Build a Balanced Fish-Fry Plate
A balanced fish-fry plate pairs one rich side, one cold or acidic side, and one vegetable so every bite feels different from the last. Think fries or mac and cheese for comfort, coleslaw or a vinegar-dressed salad for tang, and green beans or asparagus for freshness.
That mix keeps the meal from feeling heavy after a few bites. Skip loading the plate with three fried items; one crisp side (the fish itself) is usually enough crunch for one sitting.
If you’re planning a bigger spread, 25 sides for fried fish offers more combinations to round out a full table. For a comparison table of criteria like prep time and texture, our best side dishes for fish breaks down options side by side.
| Side | Prep Time | Texture | Best Paired With |
|---|---|---|---|
| French Fries | 45 min | Crispy | Any fried fish |
| Coleslaw | 30 min | Crunchy, cool | Catfish, fried cod |
| Hush Puppies | 20 min | Crisp outside, soft inside | Fried catfish |
| Green Salad | 10 min | Crisp, fresh | Lighter fried fish |
| Cucumber Salad | 20 min | Crisp, cool | Fried tilapia |
| Potato Salad | 1 hr | Creamy | Fried catfish, whiting |
| Corn on the Cob | 15 min | Juicy, sweet | Any fried fish |
| Mac and Cheese | 35 min | Creamy, rich | Hearty fried fish |
| Baked Beans | 1 hr | Soft, smoky | Fried catfish |
| Cornbread | 30 min | Crumbly, buttery | Any fried fish |
| Green Beans | 10 min | Snappy | Lighter fried fish |
| Asparagus | 15 min | Tender, charred | Fried cod, tilapia |
| Collard Greens | 1 hr | Soft, savory | Fried catfish |
| Lemon Rice Pilaf | 25 min | Fluffy | Fried cod, snapper |
| Fried Okra | 15 min | Crisp, crunchy | Any fried fish |
| Watermelon Feta Salad | 10 min | Juicy, salty-sweet | Fried snapper |
| Mashed Potatoes | 30 min | Creamy, smooth | Any fried fish |
| Grilled Zucchini | 15 min | Smoky, tender | Lighter fried fish |
| Three-Bean Salad | 2 hr (marinate) | Hearty, tangy | Any fried fish |
How to Keep Fried Fish Crisp While Serving Sides
The best way to keep fried fish crisp is to hold it on a wire rack set over a baking sheet in a warm oven, not stacked on a plate. Stacking traps steam, which softens the crust fast. Set your oven to 200°F and slide the rack in while you finish frying the rest of the batch.
Avoid covering fried fish with foil or a lid, since trapped steam is the main enemy of crunch. If you’re serving buffet-style, keep the fish on that same wire rack setup near the sides instead of plating it ahead of time.
Salt the fish right after it comes out of the oil, not later, so the coating locks in that fresh crunch. Serve sauces like tartar sauce or hot honey on the side instead of drizzled over the top, so the crust stays dry until the last second. For more pairing ideas that work with this approach, our best sides for fried fish has a few more serving tips worth trying at your next fish fry.
