Fried fish is weirdly polarizing. You’ve got the purists who think anything other than a heap of thick-cut fries is a literal crime against gastronomy, and then you’ve got the rest of us just trying to find something that cuts through all that glorious, heavy grease. Honestly, the "best" sides with fried fish aren't just about what tastes good on their own. It’s about chemistry. It’s about how a hit of acid or a crunch of raw cabbage resets your palate so that second (or fifth) piece of cod tastes just as crisp as the first one.
Most people just settle. They take the soggy slaw that comes in the plastic cup because it’s there. But if you’re frying up perch, walleye, or catfish at home, you have to realize that the side dish is doing the heavy lifting.
The Science of the "Cut"
Why do we eat tartar sauce? Or lemon? It isn't just tradition. When you eat something deep-fried, the fats coat your tongue. This creates a "filming" effect that dulls your taste buds after a few bites. To fix this, you need high-acidity sides. This is why vinegar-based slaws are objectively superior to the creamy, mayo-heavy versions that just add more fat to an already fatty meal.
Think about the classic British chippy. They don't just give you chips; they give you mushy peas. It sounds gross to some, but those peas are packed with fiber and a slight earthiness that grounds the meal. Or take the Southern approach with hushpuppies. A hushpuppy isn't just a side; it's a structural component. According to culinary lore—and supported by food historians like Adrian Miller—hushpuppies were literally born from the need to keep dogs quiet during fish fries. They’re dense. They soak up the residual oil. They provide a sweet counterpoint to the salt.
Rethinking the Potato
Fries are fine. They’re standard. But let’s be real: unless you are double-frying your potatoes or using a high-starch Russet, they’re going to be limp by the time you sit down.
If you want better sides with fried fish, look toward the potato salad, but specifically the German style. Kartoffelsalat uses a vinaigrette base—usually with bacon, mustard, and plenty of onion. Because it’s served warm or at room temperature and lacks the heavy mayo of American picnic salads, it provides that essential acidic "cut" we talked about. It makes the fish feel lighter than it actually is.
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On the flip side, if you must have a fried potato, try the "jo-jo." Common in the Pacific Northwest and parts of the Midwest, these are thick potato wedges, breaded in the same seasoned flour as the fish and pressure-fried. It’s a texture game. You get the soft, steamed interior and a shell that matches the fish.
Regional Heavyweights You’re Probably Missing
In the South, you aren't having a fish fry without greens. Collard or turnip greens, simmered for hours with a ham hock, provide a bitter, savory contrast. This isn't just a side; it's a nutritional balance. Fried fish is high in protein and fat; greens provide the vitamins and the liquid "pot liquor" that acts almost like a palate cleanser.
Then there’s the Carolina style. Red slaw.
If you haven't had it, red slaw (or BBQ slaw) swaps the mayo for a mixture of ketchup, vinegar, and black pepper. It’s spicy, tangy, and incredibly bright. It’s the ultimate partner for a piece of fried flounder.
- Pickled Onions: Seriously. Just red onions soaked in lime juice and salt for twenty minutes.
- Cornbread: Not the cake-like sweet stuff, but gritty, savory skillet cornbread.
- Mac and Cheese: This is the "heavy on heavy" option. It shouldn't work, but the soul food tradition proves that sometimes you just want comfort.
The Underestimated Power of Fruit
It sounds out of left field, but fruit-based sides with fried fish are a sleeper hit. Think of a mango and habanero salsa. The sweetness of the mango highlights the natural sweetness of white fish like tilapia or snapper, while the heat of the pepper triggers a different set of sensors on your tongue.
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In some coastal Mexican regions, fried whole fish is served with a simple side of sliced cucumbers and radishes drenched in lime and Tajín. It is incredibly refreshing. You take a bite of hot, crunchy skin, then a bite of cold, watery, spicy cucumber. It’s a temperature and texture contrast that makes the meal feel like an event rather than just dinner.
Don't Forget the Legumes
Baked beans are a staple at New England fish fries. Specifically, Navy beans slow-cooked with molasses and salt pork. The sweetness is a bold choice. It’s controversial because some people hate sweet flavors with their seafood, but the sugar in the beans actually caramelizes against the saltiness of the fish batter.
If you want something lighter, a black bean and corn salad with a lot of cilantro and lime does the same job as a slaw but adds a much-needed protein and fiber boost.
Avoid These Common Mistakes
Most people fail at their sides because they don't time them correctly. If your sides are cold and your fish is hot, that’s great. But if your sides are "lukewarm" because they’ve been sitting out while you struggle with the fryer, the whole meal feels cheap.
Also, watch out for "steaming." If you put a hot piece of fried fish on a plate next to a big pile of steaming hot vegetables, the steam from the veggies will wilt the breading on your fish. Always create a little separation on the plate. Or better yet, serve the sides in separate small bowls.
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How to Build the Perfect Plate
If you're looking for a foolproof roadmap, don't try to do everything. Pick one from each of these two categories:
- The Acid/Crunch: Vinegar slaw, pickled vegetables, or a citrusy salad. This is non-negotiable.
- The Starch/Sponge: Hushpuppies, a crusty roll, or thick-cut fries. You need something to catch the juices and the extra tartar sauce.
If you’re doing a heavy beer batter, go lighter on the sides. If you’re doing a light cornmeal crust (catfish style), you can afford to have heavier sides like mac and cheese or buttery grits.
Fried fish doesn't have to be a "heavy" meal that leaves you needing a nap. It’s all about the company it keeps. Next time you're at the fish market, skip the frozen French fry aisle and grab some fresh cabbage, a red onion, and some lemons. Your taste buds will actually be able to hear themselves think.
Start by making a quick "fridge pickle" with some sliced cucumbers and white vinegar about an hour before you fry. It’s the simplest upgrade you can make, and it’s a total game changer for the overall experience. Use plenty of salt. More than you think you need. The salt pulls the water out of the vegetables and creates a brine that cuts right through the oil of the fish. This isn't just cooking; it's engineering the perfect bite.