Description
Crispy on the outside, tender and flaky on the inside — this cornmeal fried fish is seasoned to perfection with bold Southern-inspired spices. Ideal for weeknight dinners or fish fry gatherings, this recipe delivers restaurant-quality crunch at home.
Ingredients
For the Fish Fry Seasoning:
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½ cup yellow cornmeal
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¼ cup all-purpose flour (or gluten-free baking mix)
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1 ½ teaspoons celery salt (or plain salt)
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1 ½ teaspoons garlic powder
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1 teaspoon lemon pepper
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1 teaspoon dried parsley
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¼ teaspoon cayenne pepper
For the Cornmeal Fried Fish:
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1 ½ pounds cod, grouper, or catfish (about 6 fillets)
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12 ounces cold water or beer
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High heat cooking oil (vegetable, peanut, or canola)
Instructions
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In a shallow dish, mix all the fish fry seasoning ingredients: cornmeal, flour, celery salt, garlic powder, lemon pepper, dried parsley, and cayenne.
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Pat the fish fillets dry with paper towels.
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Pour the cold water or beer into a separate bowl. Dip each fillet into the liquid, then dredge it thoroughly in the cornmeal mixture, pressing gently so the coating sticks.
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In a deep skillet or fryer, heat 2–3 inches of oil to 350°F (175°C).
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Carefully place the coated fish fillets into the hot oil. Fry in batches for 3–4 minutes per side, or until golden brown and cooked through.
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Remove and drain on paper towels.
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Serve hot with lemon wedges, tartar sauce, or hot sauce.
Notes
For extra crispiness, double-dip the fish in the wet mixture and seasoning.
If using frozen fish, make sure it’s completely thawed and patted dry before frying.
Substitute cod or catfish with tilapia, haddock, or pollock if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern / American
Keywords: cornmeal fried fish, southern fried fish, crispy fish fillets, easy fish fry