Description
Southern comfort meets coastal charm in this crispy cornmeal fried fish recipe, delivering golden-brown perfection with each delectable bite. Crunchy exterior and tender flaky fish create a classic Southern dish that beckons you to savor every moment of delicious tradition.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) white fish fillets (catfish, tilapia, cod, or haddock)
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 large egg
- ½ cup buttermilk (or regular milk)
Seasoning Ingredients:
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (optional for heat)
Cooking and Serving Ingredients:
- 1 cup vegetable oil (for frying)
- Lemon wedges (for serving)
- Hot sauce or tartar sauce (for dipping)
Instructions
- Craft a zesty seasoning blend by thoroughly combining cornmeal, flour, salt, pepper, garlic powder, onion powder, paprika, and cayenne in a wide, shallow container.
- Create a creamy wet dipping liquid by whisking egg and buttermilk together in a separate dish until fully incorporated.
- Transform each fish fillet into a crispy delight by first submerging it completely in the buttermilk mixture, then generously coating with the seasoned cornmeal mixture, ensuring an even, thick layer adheres to the entire surface.
- Prepare a heavy-bottomed skillet by pouring enough oil to reach approximately 1/2 inch depth, then gradually heat to a precise 350F, watching for slight shimmering and occasional small bubbles.
- Carefully lower coated fish fillets into hot oil, maintaining enough space between pieces to prevent overcrowding, and fry until edges turn golden brown and crisp, approximately 3-4 minutes per side.
- Remove fried fish using a slotted spatula, allowing excess oil to drip back into the pan, then transfer to a paper towel-lined plate to absorb remaining oil and maintain crispiness.
- Plate the golden-brown fillets, garnishing with fresh lemon wedges and offering complementary condiments like tangy tartar sauce or spicy hot sauce for guests to enhance their dining experience.
Notes
- Add a pinch of cayenne or hot sauce to the cornmeal mixture for an extra kick of heat and flavor that’ll wake up your taste buds.
- Pat fish fillets completely dry before coating to ensure the crispy, crunchy exterior that makes fried fish irresistible.
- For a gluten-free version, swap wheat flour with rice flour or cornstarch to maintain the same crispy texture.
- Let the coated fish rest for 5-10 minutes before frying to help the coating adhere better and create an extra-crunchy crust.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 470
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 150 mg