Crispy Cornmeal Fried Fish

Few dishes can match the golden, crunchy satisfaction of Cornmeal Fried Fish. This Southern classic is all about big flavor and bold texture—flaky, tender fish fillets coated in a savory cornmeal crust and fried to crispy perfection. Whether you’re feeding a crowd at a fish fry, hosting a casual family dinner, or just craving comfort food, this dish never disappoints. The cornmeal and flour mixture is seasoned with a blend of herbs and spices including celery salt, lemon pepper, garlic powder, and a touch of cayenne for gentle heat. The result? A coating that’s crisp, flavorful, and perfectly complements the delicate fish inside. You can use cod, catfish, or grouper, and the choice of water or beer in the batter gives you flexibility in flavor and texture. Pair it with coleslaw, hush puppies, or fries, and you’ve got a meal that’s timeless and irresistible. Whether pan-fried or deep-fried, this recipe brings out the best in every bite.

Why You’ll Love This Recipe

1. Crispy and Flavorful – The cornmeal crust delivers unbeatable crunch and bold seasoning.
2. Simple, Real Ingredients – Everything you need is already in your pantry.
3. Versatile Fish Choices – Works great with cod, catfish, or any firm white fish.
4. Quick and Easy – Ready in under 30 minutes from prep to plate.
5. Perfect for Gatherings – Ideal for fish fries, family dinners, or casual entertaining.

Ingredients

For the Fish Fry Seasoning

• Yellow cornmeal
• All-purpose flour (or gluten-free baking mix)
• Celery salt (or plain salt)
• Garlic powder
• Lemon pepper
• Dried parsley
• Cayenne pepper

For the Cornmeal Fried Fish

• White fish fillets (cod, catfish, or grouper)
• Cold water or beer
• High heat cooking oil (vegetable, peanut, or canola)

Variations

• Beer-Battered Twist: Use beer instead of water for a deeper flavor and lighter, airier crust.
• Spicier Version: Increase cayenne pepper or add hot sauce to the wet batter.
• Herbaceous Mix: Add thyme or oregano to the seasoning blend for more complexity.
• Gluten-Free Option: Use gluten-free flour or baking mix in place of all-purpose flour.
• Baked Instead of Fried: Coat fish and bake at 425°F (220°C) for 15–20 minutes for a healthier take.

How to Make the Recipe

Step 1: Prepare the Seasoning Mix

In a shallow dish, mix together the cornmeal, flour, celery salt, garlic powder, lemon pepper, dried parsley, and cayenne pepper.

Step 2: Prep the Fish

Pat fish fillets dry with paper towels to ensure the coating sticks. Cut larger fillets into smaller pieces if desired.

Step 3: Dip in Liquid

Pour cold water or beer into a bowl. Dip each fish fillet into the liquid briefly to moisten.

Step 4: Coat in Seasoning

Dredge the wet fillets in the cornmeal mixture, pressing the coating firmly to adhere.

Step 5: Heat the Oil

In a large skillet or deep fryer, heat oil to 350°F (175°C). Use enough oil to submerge or generously cover the fish.

Step 6: Fry the Fish

Fry fish in batches for 3–5 minutes per side, depending on thickness, until golden brown and cooked through.

Step 7: Drain and Serve

Remove fish and place on a paper towel-lined plate to drain excess oil. Serve immediately.

Tips for Making the Recipe

• Make sure oil is hot enough before frying to avoid greasy fish.
• Don’t overcrowd the pan—cook in batches to maintain even temperature.
• For extra crispy texture, let coated fish rest for a few minutes before frying.
• Use a thermometer to check for 350°F oil temp for perfect frying.
• Serve immediately for best texture—fried fish is best hot and fresh.

How to Serve

Serve Cornmeal Fried Fish hot with classic sides like coleslaw, French fries, hush puppies, or cornbread. Garnish with lemon wedges and a dash of hot sauce for extra flavor. Great with tartar sauce, remoulade, or even a spicy mayo.

Make Ahead and Storage

Storing Leftovers

Let fried fish cool completely before storing. Place in an airtight container and refrigerate for up to 3 days.

Freezing

Freeze cooked fillets on a tray, then transfer to freezer bags. Store for up to 2 months. Reheat directly from frozen for best results.

Reheating

Reheat in the oven at 375°F (190°C) for 10–15 minutes or until crispy. Avoid microwaving—it softens the crust.

FAQs

1. Can I use frozen fish?

Yes, but thaw completely and pat dry before coating and frying.

2. What oil is best for frying?

Use high smoke point oils like vegetable, peanut, or canola.

3. Why is my fish soggy?

The oil may not be hot enough, or you may have overcrowded the pan.

4. Can I make this gluten-free?

Yes, use a gluten-free flour blend in place of all-purpose flour.

5. What fish works best?

Cod, catfish, and grouper are ideal, but tilapia or haddock also work well.

6. Is beer necessary?

No, water works just as well, but beer adds flavor and lightness.

7. Can I bake this instead of frying?

Yes—place coated fish on a greased baking sheet and bake at 425°F for 15–20 minutes.

8. How do I keep fried fish warm?

Place on a wire rack in a low oven (200°F/95°C) while finishing batches.

9. Can I reuse the oil?

Yes, strain and store the oil after it cools, then reuse up to 2–3 times.

10. Can I add more spices?

Absolutely—customize the seasoning to your taste with paprika, cumin, or chili powder.

Conclusion

Cornmeal Fried Fish is a simple yet spectacular dish that brings crispy texture, bold flavor, and nostalgic comfort to the table. Whether you’re frying up a weeknight dinner or hosting a full-on Southern-style fish fry, this recipe is easy to love and even easier to make. With a perfectly seasoned crust and juicy fish inside, it’s sure to become a favorite. Add your favorite sides, grab a cold drink, and enjoy a classic dish done right.

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