Crispy Cornmeal Coating Recipe for Fried Fish

This southern-style fish fry recipe delivers a crispy, golden brown crust and tender flaky fish every time.

I rarely fry things in hot oil, but I will gladly make an exception for a fish fry at home. And when my son proudly brings home fish caught from the lake, I just can’t say no. 

The scent of hot oil, the sound of fish sizzling in a skillet, and a table full of family ready to dig in. If you’re looking for a fish recipe that’s simple, flavorful, and gives that perfect crispy crust, this one’s for you.

My husband and son love to spend time out on the lake, poles in hand and a cooler ready. They’ve brought home all kinds of fresh fish—crappie, bluegill, bass, even the occasional catfish. The fish gets cleaned and prepped, and by dinnertime, we’re gathered around the kitchen frying up their latest catch. It’s more than just a meal – it’s a memory in the making.

This cornmeal-crusted fish recipe creates a light, golden coating with just the right amount of flavor. It’s crisp on the outside, tender and flaky on the inside, and perfect for dipping into your favorite tartar sauce or adding a splash of lemon juice. We keep the coating simple so the flavor of the fish shines through, but it still has that bold, Southern bite thanks to a touch of Cajun seasoning.

Ingredients for Cornmeal Coating for Fish

• 3/4 c. cornmeal
• 1/8 c. flour
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons cajun seasoning, such as N’Orleans Cajun Seasoning
• ​A pinch of cayenne pepper for extra heat (optional)
• 3-4 pounds fish filets, cleaned and patted dry
• Oil, enough to fill frying pan to 1/4-inch depth (I use vegetable oil)
• Lemon wedges, tartar sauce, or cajun tartar sauce for serving

Directions for Frying Fish Fillets in Cornmeal Coating

1. Place all dry ingredients in a gallon ziploc bag and shake until well combined.
2. After cleaning and patting the fish fillets dry, drop the fillets into the bag and shake vigorously until all fillets are coated. 
3. In a large skillet, heat oil to 375 degrees.*  
4. Very carefully place the coated fish fillets in the hot oil and fry each side for 3-4 minutes, or until golden. (The time will depend on the size and thickness of the fish fillets. Make sure they’re cooked through. Most fish will flake easily with a fork when cooked through.)
5. Gently place cooked fish on a plate lined with paper towels to absorb excess grease. 
6. Serve hot, with lemon wedges and cajun tartar sauce, if desired. 

*Note: if you don’t have a thermometer to check the oil temperature, use the wooden spoon test. Dip the handle of the wooden spoon into the oil. If it bubbles around the wooden handle pretty steadily, the oil temp is about right. If it sizzles or pops, it’s too hot. Few or no bubbles means it’s not hot enough. I don’t like using the “drip of water dancing on the surface of the oil” test because if it’s too hot it pops at me. Yikes! 

We serve our cornmeal fried fish on individual plates with sides like coleslaw and cornbread. Whether you’re feeding a crowd or just cooking up a few freshly caught fish, this recipe is always a big hit.

FAQs: Cornmeal Coating for Fish

• What type of fish is best for this recipe? We love using crappie, bluegill, bass, or catfish, but any white fish fillets work well.
• Can I make this in an air fryer? Yes! Coat the fish as usual, spray lightly with oil, and air fry at 400°F until crispy.
• What temperature should the oil be for frying? Aim for 350°F. A steady temperature of the oil ensures a crispy, not greasy, finish.
• How long should I fry the fish? For thinner fillets, fry 3–4 minutes per side. Thicker ones take about 5–7 minutes.
• Why is my fish soggy? Make sure your oil is hot enough and avoid crowding the pan. Drain fish on a wire rack or paper towels.
• Can I season the coating more? Absolutely. Add a pinch of garlic powder, black pepper, or cayenne pepper to taste.

If you’ve got some fresh fish, a few simple ingredients, and a hot pan, you’re halfway to one unforgettable southern fried fish supper. Nothing fancy – just a great meal made with love, stories from the lake, and a whole lot of heart.

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Crispy Cornmeal Coating Recipe for Fish

This southern-style fish fry recipe delivers a crispy, golden brown crust and tender flaky fish every time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine American

Servings 4

Ingredients

  

• 3/4 c. cornmeal
• 1/8 c. flour
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons cajun seasoning such as N’Orleans Cajun Seasoning
• ​A pinch of cayenne pepper for extra heat optional
• 3-4 pounds fish filets cleaned and patted dry
• Oil enough to fill frying pan to 1/4-inch depth (I use vegetable oil)
• Lemon wedges tartar sauce, or cajun tartar sauce for serving

Instructions

 

• Place all dry ingredients in a gallon ziploc bag and shake until well combined.
• After cleaning and patting the fish fillets dry, drop the fillets into the bag and shake vigorously until all fillets are coated.
• In a large skillet, heat oil to 375 degrees.*
• Very carefully place the coated fish fillets in the hot oil and fry each side for 3-4 minutes, or until golden. (The time will depend on the size and thickness of the fish fillets. Make sure they’re cooked through. Most fish will flake easily with a fork when cooked through.)
• Gently place cooked fish on a plate lined with paper towels to absorb excess grease.
• Serve hot, with lemon wedges and cajun tartar sauce, if desired.

Notes

*Note: if you don’t have a thermometer to check the oil temperature, use the wooden spoon test. Dip the handle of the wooden spoon into the oil. If it bubbles around the wooden handle pretty steadily, the oil temp is about right. If it sizzles or pops, it’s too hot. If few or no bubbles, it’s not hot enough. I don’t like using the “drip of water dancing on the surface of the oil” test because if it’s too hot it pops at me. Yikes!

Keyword coating, fish, recipe, seafood, seasoning