Description
Southern cornmeal fried fish brings crispy coastal comfort to dinner tables with golden-brown perfection. Crunchy coating and tender white fish create a simple yet irresistible meal you’ll savor down to the last delightful bite.
Ingredients
Scale
- 1 cup vegetable oil (for frying)
- 1 large egg
- 1 lb white fish fillets (catfish, tilapia, cod, or haddock)
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- ½ cup buttermilk (or regular milk)
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional for heat)
- Lemon wedges (for serving)
- Hot sauce or tartar sauce (for dipping)
Instructions
- Seasoning Fusion: Blend cornmeal, flour, salt, pepper, garlic powder, onion powder, paprika, and cayenne in a shallow dish, creating a robust, multi-layered coating mixture.
- Liquid Binding: Whisk egg and buttermilk together in a separate container, forming a creamy adhesive base for the fish’s crispy exterior.
- Culinary Transformation: Immerse each fish fillet into the buttermilk mixture, then generously coat with the seasoned cornmeal blend, gently pressing to ensure complete coverage.
- Thermal Preparation: Ignite a large skillet with medium-high heat, bringing oil to a precise 350F (175C), creating the perfect frying environment for a golden, crisp finish.
- Sizzling Perfection: Carefully submerge fillets into the hot oil, allowing each side to cook for 3-4 minutes until achieving a rich, amber-brown crust and flaky interior.
- Presentation Finale: Transfer crisp fillets to paper towels for excess oil absorption, then elegantly garnish with zesty lemon wedges, accompanied by hot sauce or tangy tartar sauce for a complete gastronomic experience.
Notes
- Choose firm white fish like cod, haddock, or catfish that can withstand high-heat frying without falling apart during cooking.
- Keep oil consistently at 350F to ensure crispy, golden exterior without greasy or soggy results; use a kitchen thermometer for accuracy.
- Press cornmeal mixture gently but firmly onto fish to create a thick, even layer that adheres well and provides maximum crunchiness.
- Place fried fish on wire rack instead of paper towels to prevent bottom from becoming soggy, allowing excess oil to drip off and maintaining crisp texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg