Description
Golden-crisp on the outside, tender and flaky on the inside—this classic Southern Cornmeal Fried Fish offers unbeatable crunch and rustic flavor that’s both nostalgic and satisfying.
Ingredients
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1 lb (450 g) white fish fillets (catfish, tilapia, cod, or whiting)
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½ cup buttermilk (or milk + splash of vinegar)
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1 tsp hot sauce (optional)
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¾ cup cornmeal
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¼ cup all-purpose flour (omit for gluten-free)
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1 tsp salt
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½ tsp black pepper
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½ tsp garlic powder
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1 tsp paprika
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¼–½ tsp cayenne pepper (optional, adjust for heat)
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Oil for frying (vegetable, canola, or peanut)
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Butter or oil for skillet
Instructions
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Prep Dredging Station
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Bowl 1: Buttermilk + hot sauce.
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Bowl 2: Cornmeal, flour, salt, pepper, garlic powder, paprika, and cayenne.
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Coat the Fish
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Pat fillets dry, dip in buttermilk, then press into seasoned cornmeal mixture.
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Heat Oil
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Pour ~½” oil into skillet; heat to 350–375 °F.
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Fry Fillets
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Fry in batches, 3–4 minutes per side, until golden and cooked through.
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Drain & Rest
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Transfer to paper towels; rest a few minutes before serving.
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Notes
Dry fish before dredging for better coating adhesion.
Don’t overcrowd the pan—fry in batches for even results.
Maintain oil temperature (350–375 °F) for optimal texture.
Let the coating set for a moment before flipping to avoid tearing.
Serve immediately for the crispiest bite.
- Prep Time: 10 minutes
- Cook Time: 10–15 minutes (depending on batches)
- Category: Main Course / Dinner / Seafood
- Method: Pan-frying
- Cuisine: Southern American / Comfort Food
Keywords: Cornmeal fish, fried fish, Southern fried fish, crispy fish, fish dinner, pan-fry, easy weeknight meal