If you’re searching for the ultimate crispy and flavorful fish dinner, Cornmeal Fried Fish is the answer you’ve been craving! This Southern classic features white fish fillets coated in a seasoned cornmeal crust, then fried to golden perfection for a dish that’s irresistibly crunchy outside and tender within. The secret is in the savory blend of spices and the crunch of cornmeal, transforming simple fish into something extraordinary. Best of all, Cornmeal Fried Fish comes together quickly, making it perfect for both weeknight dinners and special occasions when you want to impress. Pair it with lemon wedges and tartar sauce for a meal that’s pure comfort and crowd-pleasing in every bite.
Ingredients You’ll Need
The beauty of Cornmeal Fried Fish lies in its straightforward ingredients, each bringing texture, color, and that signature Southern flavor. Gather these kitchen staples, and you’ll be moments away from a dinner that sings with every forkful!
- White fish fillets (1½ pounds, such as catfish, tilapia, or cod): Mild, tender fish forms the perfect canvas for a crunchy coating.
- Yellow cornmeal (1 cup): Delivers that essential crispy texture and a rustic, golden color everyone loves.
- All-purpose flour (½ cup): Helps bind the crust and ensures a delicate, flakey bite.
- Salt (1 teaspoon): Enhances all the flavors and makes the seasoning pop.
- Black pepper (½ teaspoon): Adds a gentle kick of warmth.
- Paprika (1 teaspoon): Brings a subtle smokiness and beautiful color to the crust.
- Garlic powder (½ teaspoon): Layers in rich, savory depth.
- Onion powder (½ teaspoon): Offers a hint of sweetness and extra savoriness.
- Cayenne pepper (¼ teaspoon, optional): Sprinkle in for those who like a little heat in their fried fish.
- Eggs (2 large): Binds the coating to the fish and locks in juiciness.
- Buttermilk (or milk, ¼ cup): Buttermilk ensures a tender, flavorful crust, though regular milk works too.
- Vegetable oil for frying: Go for a neutral, high-heat oil to get that perfectly crisp exterior without overpowering the fish.
- Lemon wedges and tartar sauce for serving: Fresh citrus and creamy tartar sauce are classic finishing touches that brighten every bite.
How to Make Cornmeal Fried Fish
Step 1: Prep the Fish Fillets
Begin by patting your fish fillets dry with paper towels—this simple step is key for helping the coating stick and ensuring your Cornmeal Fried Fish fries up crisp, not soggy. Set the fillets aside and let them come almost to room temperature as you prepare the rest of your ingredients. The closer to room temp your fish is, the more evenly it will cook.
Step 2: Mix the Wet Ingredients
In a shallow bowl, whisk together the eggs and buttermilk (or milk if that’s what you have on hand). This creamy mixture is what helps the cornmeal and seasonings cling beautifully to each fillet, forming a moisture-locking barrier and boosting tenderness.
Step 3: Blend the Dry Coating
Grab a second shallow bowl and combine the yellow cornmeal, flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper if you want a touch of heat. Stir everything together for a perfectly even seasoning blend—this is where your Cornmeal Fried Fish earns its crave-worthy crunch and flavor.
Step 4: Dredge and Coat
One at a time, dip each fillet into the egg-and-buttermilk mixture, making sure it’s well coated. Next, dredge it in the cornmeal mixture. Gently press to help the crumbs stick. Don’t rush this process—the more even the coating, the crispier your fried fish will be. For extra crispy results, try the double-dip method: dip back into the wet mixture and cornmeal mixture again!
Step 5: Fry to Golden Perfection
Heat about half an inch of vegetable oil in a large skillet over medium-high heat until it shimmers (350°F is ideal if you have a thermometer). Carefully add the coated fish in batches—don’t overcrowd the pan. Fry each side for 3 to 4 minutes, until the crust turns gorgeously golden and the fish flakes easily. Transfer the finished fillets to a plate lined with paper towels to drain off any excess oil.
Step 6: Serve and Enjoy
While your Cornmeal Fried Fish is still piping hot, serve right away with lemon wedges and tartar sauce. Each bite delivers the perfect combination of seasoned crispness and flaky, juicy fish—a true Southern delight.
How to Serve Cornmeal Fried Fish
Garnishes
Bring color and brightness to your platter by sprinkling freshly chopped parsley or scallions over the fried fish. A squeeze of lemon adds zing, and a dollop of tartar sauce makes every bite extra creamy and tangy. For a little heat, serve with your favorite hot sauce on the side—it’s a game changer!
Side Dishes
Cornmeal Fried Fish is right at home next to all the fixings. Pair it with classic Southern sides like creamy coleslaw, cornbread, collard greens, or a heaping scoop of mac and cheese. Crispy fries or a simple salad bring even more balance and crunch to your dinner table.
Creative Ways to Present
For a fun twist, tuck the fried fish into warm tortillas for fish tacos, pile it onto a sandwich roll with shredded lettuce, or break it over a big salad for a hearty, Southern-inspired lunch. You can even serve small fillet pieces as party bites with a spicy dipping sauce!
Make Ahead and Storage
Storing Leftovers
Leftover Cornmeal Fried Fish will keep in an airtight container in the refrigerator for up to two days. To help maintain that glorious crunch, let the fish cool completely before storing and avoid stacking pieces directly on top of each other.
Freezing
Yes, you can freeze Cornmeal Fried Fish! Lay cooked and cooled fillets on a lined baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer bag or container. They’ll stay fresh and delicious for up to a month—just thaw overnight for best results.
Reheating
To bring back the original crispness, reheat Cornmeal Fried Fish in a 400°F oven for about 10 minutes, or until hot and crunchy again. Skip the microwave if possible, as it tends to make the crust soggy. For a quick fix, use a toaster oven or air fryer for extra crunch!
FAQs
What type Main Course
This dish shines with mild, firm white fish fillets like catfish, tilapia, or cod. Each type soaks up the flavors and fries to perfection, but feel free to use what’s freshest and local in your area.
Can I make Cornmeal Fried Fish gluten-free?
Absolutely! Just swap all-purpose flour for your favorite gluten-free flour blend. Everything else in the recipe remains the same, and you’ll still get that wonderful crispy texture.
How can I make the crust extra crispy?
The secret is in the double-dip: coat your fish in the egg mixture and cornmeal mixture twice for a heartier crust. Also, make sure the oil is properly heated before frying, as this seals in the crunch instantly.
Is Cornmeal Fried Fish spicy?
The base recipe has just a hint of spice from the black pepper and optional cayenne. Adjust the cayenne or add a bit more paprika or hot sauce if you want a spicier kick—completely customizable to your taste!
Can I bake this instead of frying?
For a lighter version, you can bake the coated fish fillets on a greased baking rack at 425°F for about 15-20 minutes. The texture will be a bit different (less crisp than frying), but still tasty and satisfying.
Final Thoughts
If you’ve never made Cornmeal Fried Fish at home, now is the perfect time to try—it’s as rewarding as it is delicious. The combination of a golden, crunchy crust and tender, flavorful fish is pure magic. Gather your ingredients, invite some friends or family, and treat yourself to this soulful classic!
Print
Cornmeal Fried Fish Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy the crispy goodness of Cornmeal Fried Fish with this easy-to-follow recipe. Perfectly seasoned fish fillets are coated in a flavorful cornmeal mixture and fried to golden perfection. A Southern classic that’s sure to please!
Ingredients
Fish:
- 1½ pounds white fish fillets (such as catfish, tilapia, or cod)
Cornmeal Coating:
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional)
Egg Mixture:
- 2 large eggs
- ¼ cup buttermilk (or milk)
Other:
- Vegetable oil for frying
- Lemon wedges and tartar sauce for serving
Instructions
- Pat the fish fillets dry: Use paper towels to pat the fillets dry. Set aside.
- Prepare the egg mixture: Whisk together eggs and buttermilk in a shallow bowl.
- Prepare the cornmeal coating: In another bowl, combine cornmeal, flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper.
- Coat the fish: Dip each fillet in the egg mixture, then dredge in the cornmeal mixture, pressing gently to coat.
- Fry the fish: Heat vegetable oil in a skillet. Fry the fish in batches until golden brown and cooked through.
- Drain and serve: Transfer fried fish to a paper towel-lined plate. Serve hot with lemon wedges and tartar sauce.
Notes
- For extra crispiness, double-dip the fish in the egg and cornmeal mixtures.
- You can substitute gluten-free flour to make this dish gluten-free.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 fillet
- Calories: 410
- Sugar: 1g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 125mg
