Description
Crispy, golden cornmeal-coated fish with a flavorful Southern-style crust. The medium-grind cornmeal creates a crunchy coating while paprika, garlic, salt, pepper, and optional cayenne add savory flavor. The fish can be fried or baked for a lighter option.
Ingredients
Scale
- 1 cup medium-grind cornmeal
- ½ cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper, optional
- 2 eggs
- ½ cup milk or buttermilk
- 1½–2 lb firm white fish fillets, such as cod, catfish, tilapia, or haddock
- Vegetable, canola, or peanut oil, for frying
- Optional: 1 tsp lemon zest
- Optional: 1–2 tbsp fresh parsley, dill, or thyme
Instructions
- Pat the fish fillets completely dry with paper towels and cut them into smaller portions if needed.
- For extra flavor and tenderness, optionally soak the fish in buttermilk for 10–15 minutes.
- In a shallow bowl, combine the cornmeal, flour, paprika, garlic powder, salt, black pepper, and cayenne pepper. Stir well.
- In a separate bowl, whisk together the eggs and milk or buttermilk.
- Dip each piece of fish into the egg mixture, coating both sides.
- Dredge the fish in the cornmeal mixture, pressing gently so the coating adheres evenly.
- Let the coated fish rest for a few minutes so the crust can set.
- Heat about 1 inch of oil in a deep skillet or saucepan to 350°F (175°C).
- Fry the fish in batches for about 3–4 minutes per side, or until golden brown and cooked through. Avoid overcrowding the pan.
- Transfer the cooked fish to a paper towel-lined plate or wire rack to drain excess oil.
- Serve immediately with lemon wedges, coleslaw, French fries, hush puppies, or tartar sauce.
Notes
- Medium-grind cornmeal provides a good balance of crispiness and texture.
- Keep the oil around 350°F (175°C) for the crispiest results.
- Dry the fish well before coating to help prevent the crust from falling off.
- For a gluten-free version, replace the all-purpose flour with rice flour or chickpea flour.
- To bake, place the coated fish on a greased or parchment-lined baking sheet and bake at 425°F (220°C) for 12–15 minutes, flipping halfway through. Lightly spray with oil for better browning.
- Nutrition is an estimate and will vary depending on the fish, oil absorbed during frying, and serving size.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dinner, Main Course, Seafood
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 115 mg
Keywords: cornmeal fish batter, cornmeal battered fish, crispy fried fish, fried fish recipe, Southern fried fish, fish fry, crispy fish, cornmeal coating