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
Scale
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
