Description
A classic Southern-style Cornmeal Fried Fish recipe featuring a crispy golden coating seasoned with paprika, lemon pepper, and cayenne. This quick and easy meal yields tender, flavorful fish fillets perfect for a comforting dinner or casual gathering.
Ingredients
Scale
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
- 4 fish fillets (such as catfish, tilapia, or cod), about 6 ounces each
- Salt and pepper, to taste (optional)
- About 1 inch vegetable oil, for frying
- Lemon wedges, for serving
Instructions
- Prepare Coating: In a shallow dish, combine the cornmeal, flour, paprika, salt, lemon pepper, and cayenne pepper. Mix thoroughly to ensure even seasoning.
- Prepare Fish: Pat the fish fillets dry with paper towels. Optionally season lightly with salt and pepper to enhance flavor.
- Coat Fish: Dredge each fish fillet thoroughly in the cornmeal mixture. Press gently but firmly so the coating adheres well to the fish surface.
- Heat Oil: Pour about 1 inch of vegetable oil into a heavy skillet and heat over medium-high heat until it reaches 350°F (175°C), ideal for frying.
- Fry Fish: Carefully add the coated fish fillets to the hot oil, frying them 3 to 5 minutes per side until they are golden brown and cooked through. Avoid overcrowding the pan to maintain oil temperature and crispiness.
- Drain and Serve: Remove the fried fish with a slotted spoon and drain on paper towels to remove excess oil. Serve immediately with lemon wedges and your favorite sides such as coleslaw or hush puppies.
Notes
- Use a heavy skillet or cast iron pan for even heat distribution.
- Maintain oil temperature between batches to ensure crispy coatings.
- Adjust cayenne pepper for desired level of spiciness.
- For a gluten-free option, substitute flour with gluten-free flour.
- Fish fillets like catfish, tilapia, or cod work best for frying.
