Instructions
- Prep the fish
- Rinse fillets and pat dry with paper towels.
- Cut into pieces if needed.
- Marinate (optional but recommended)
- Soak fish in buttermilk for 15–30 minutes. This helps tenderize the fish and helps the coating stick.
- Make the coating
- In a shallow bowl, mix flour, cornmeal, salt, pepper, paprika, and garlic/onion powder.
- Coat the fish
- Remove fish from buttermilk, letting excess drip off.
- Dredge in the flour-cornmeal mixture, pressing lightly to stick.
- Heat the oil
- Pour about 1/2 inch of oil into a skillet or frying pan.
- Heat over medium-high until hot (about 350°F / 175°C). Test with a pinch of flour — it should sizzle immediately.
- Fry the fish
- Fry fish in batches to avoid overcrowding.
- Cook 3–5 minutes per side, until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
- Serve
- Serve hot with lemon wedges, tartar sauce, coleslaw, or fries.
Tips for Extra Crispy Fish
- Cornmeal + flour gives a perfect crunch.
- Do not overcrowd the pan — the temperature drops and fish becomes greasy.
- Pat the fish dry before dredging to avoid sogginess.
- For even lighter coating, try panko breadcrumbs instead of cornmeal.
If you want, I can give you a Southern-style fish fry version with extra seasoning and spicy kick, just like the ones at fish shacks and festivals.
Do you want me to do that?
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