Description
Cornmeal Fried Fish is a Southern classic known for its crisp golden crust and tender, flaky interior. This easy-to-make dish uses simple ingredients like cornmeal, flour, and seasonings to create the ultimate crunchy coating. Perfect for weeknight dinners or fish fries, it’s a timeless recipe that delivers bold flavor and satisfying texture every time.
Ingredients
For the Fish:
1½–2 lbs fish fillets (whiting, catfish, cod, or similar)
Salt and pepper, to taste
1 cup buttermilk (optional, for soaking)
For the Coating:
1 cup cornmeal
1/2 cup all-purpose flour
1 tsp paprika
1/2 tsp garlic powder
1/4 tsp cayenne pepper (optional)
Salt and pepper to taste
For Frying:
2–3 cups peanut oil or vegetable oil (enough for frying)
Instructions
Prep Fish: Rinse fish under cold water and pat dry. Season with salt and pepper. (Optional: soak in buttermilk for 15–30 minutes for extra tenderness.)
Mix Coating: In a shallow dish, combine cornmeal, flour, paprika, garlic powder, cayenne (if using), salt, and pepper.
Coat Fish: Dredge fish fillets in the cornmeal mixture, pressing to coat evenly. Shake off excess.
Heat Oil: In a large cast iron skillet or fryer, heat oil to 350°F–375°F.
Fry Fish: Carefully add fish in batches. Fry 2–4 minutes per side depending on thickness, until golden brown and cooked through (internal temp 145°F).
Drain: Remove and place on paper towels to drain excess oil.
Serve Immediately: Serve hot with tartar sauce, coleslaw, hushpuppies, or your favorite Southern sides.
Notes
Ensure fish is dry before coating for a crispy crust.
Use a thermometer to maintain a consistent oil temp.
For gluten-free: replace flour with gluten-free alternative.
Great for fresh or properly thawed frozen fillets.
Do not overcrowd the pan—fry in batches.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Fried
- Cuisine: Southern American
Keywords: fried fish, cornmeal crust, Southern fried fish, crispy fish fillets, cast iron fried fish, easy fish recipe, gluten-free fish fry