Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cornmeal Fried Fish Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 85 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Frying
  • Cuisine: American Southern

Description

This Cornmeal Fried Fish recipe offers a crispy and flavorful twist on traditional fried fish using a seasoned cornmeal coating. Perfectly golden and tender, the fish is fried to perfection and makes a delightful main dish for any occasion.

Ingredients

Coating

  • 1 ¾ cups white or yellow cornmeal
  • ¼ cup flour
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 2 teaspoons lemon pepper
  • ½ teaspoon cayenne pepper

Fish

  • Fish fillets (such as catfish, tilapia, or cod) – about 4 fillets
  • Salt and pepper, optional for seasoning
  • Vegetable oil, about 1 inch for frying
  • Lemon wedges for serving

Instructions

  1. Prepare Coating: In a shallow dish, combine cornmeal, flour, paprika, salt, lemon pepper, and cayenne pepper. Mix well to create a seasoned coating for the fish.
  2. Prepare Fish: Pat fish fillets dry with paper towels to ensure the coating sticks well. Optionally, season the fillets lightly with salt and pepper for extra flavor.
  3. Coat Fish: Dredge each fish fillet thoroughly in the cornmeal mixture, pressing gently to make sure the coating adheres evenly on all sides.
  4. Heat Oil: Pour about 1 inch of vegetable oil into a heavy skillet and heat over medium-high until the oil reaches 350°F (175°C), ideal for frying.
  5. Fry Fish: Carefully add the coated fish fillets to the hot oil. Fry each side for 3-5 minutes until the coating is golden brown and the fish is cooked through. Avoid overcrowding the pan to maintain the oil temperature.
  6. Drain and Serve: Using a slotted spoon, remove the fried fish from the oil and place them on paper towels to drain excess oil. Serve hot with lemon wedges and your favorite side dishes.

Notes

  • Use a thermometer to maintain the oil temperature at 350°F for perfect frying results.
  • Fish fillet options include catfish, tilapia, cod, or any firm white fish.
  • For extra crispiness, double dredge the fish by dipping back into the coating mixture after the first coating.
  • Serve immediately to enjoy the best texture and flavor.
  • Leftovers can be stored in the refrigerator and reheated in an oven to retain crispiness.

Find it online: https://slsrecipes.com/cornmeal-fried-fish-recipe/