In one shallow dish, combine flour, cornmeal, paprika, garlic powder, cayenne, salt, and pepper.
In another dish, whisk together eggs and milk.
3. Coat the Fish
Dip each fillet into the egg mixture, then dredge in the flour-cornmeal mixture.
Press gently so the coating sticks well.
4. Fry the Fish
Heat 1/2 inch of oil in a large skillet over medium-high heat.
Once the oil is hot (around 350°F / 175°C), carefully place fillets in the skillet.
Fry for 3–4 minutes per side, until golden brown and crispy. Avoid overcrowding the pan.
Remove and drain on paper towels.
5. Serve
Serve hot with lemon wedges, tartar sauce, coleslaw, or your favorite sides.
💡 Tips for Perfect Crispy Fish
Dry the fish well — moisture is the enemy of crispiness.
Use a mix of flour and cornmeal for that perfect crunch.
Keep the oil at the right temperature — too hot will burn the crust, too low will make it greasy.
For extra flavor, sprinkle a bit of Old Bay seasoning or smoked paprika in the coating.
If you like, Ashley, I can also give you an oven-baked crispy fish version — it’s lighter but still super crunchy and delicious! Do you want me to do that?
