Description
A Southern classic featuring tender, flaky fish fillets coated in a seasoned cornmeal crust, fried to golden perfection. Ideal for weeknight dinners, fish fries, or a comforting meal anytime.
Ingredients
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4 fish fillets (catfish, tilapia, cod, or whiting)
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1 cup yellow cornmeal
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½ cup all-purpose flour
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2 large eggs
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½ cup buttermilk or milk
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp paprika
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½ tsp salt
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½ tsp black pepper
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½ tsp cayenne pepper (optional)
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Vegetable oil (for frying)
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Lemon wedges (for serving)
Instructions
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Prepare the Dredging Station: Set up three shallow bowls:
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In the first, combine flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper.
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In the second, whisk together eggs and buttermilk.
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In the third, place the cornmeal.
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Coat the Fish: Pat the fish fillets dry. Dredge each fillet in the seasoned flour, dip into the egg mixture, then coat with cornmeal.
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Heat the Oil: In a large skillet, heat about ½ inch of vegetable oil over medium-high heat until shimmering.
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Fry the Fish: Carefully place fillets in the hot oil and fry for 3–4 minutes per side, or until golden brown and cooked through.
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Drain and Serve: Remove the fish and place on a paper towel-lined plate to drain excess oil. Serve hot with lemon wedges.
Notes
For extra crunch, double-dip the fish in the egg and cornmeal mixture.
Ensure the oil temperature remains around 350°F (175°C) for optimal crispiness.
Serve with classic sides like coleslaw, hush puppies, or baked beans.
For a healthier twist, consider baking or air-frying the coated fillets.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Southern American
Keywords: Cornmeal fried fish, Southern fried fish, crispy fish fillets, catfish recipe, tilapia fry, cod fish fry, whiting fish recipe