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Cornmeal Coating for Fish Recipe

Crispy Cornmeal Coating Recipe for Fish

This southern-style fish fry recipe delivers a crispy, golden brown crust and tender flaky fish every time.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method Notes

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

Method
 

  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.

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!