Equipment
- Large cast iron skillet or deep frying pan
- Tongs or slotted spoon
- Mixing bowls (for dredging station)
- Paper towels and cooling rack
- Cooking thermometer (optional, but helpful)
Ingredients
- 1 lb white fish fillets like cod, tilapia, catfish, or whiting
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt & black pepper to taste
- 1 cup buttermilk or milk + 1 tbsp lemon juice
- Oil for frying vegetable, peanut, or canola oil work well
> Optional additions: cayenne pepper for heat, lemon zest for brightness, or hot sauce mixed into the buttermilk for a kick.
Instructions
Step 1: Prepare the Fish
- Pat your fish fillets dry with paper towels. This helps the coating stick better and prevents excess moisture during frying.
- If using frozen fish, make sure it’s fully thawed and drained before breading.
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Step 2: Set Up a Dredging Station
- In one bowl, pour the buttermilk.
- In another bowl, mix the flour, cornmeal, paprika, garlic powder, onion powder, salt, and pepper.
- > Optional: Add a dash of cayenne or Creole seasoning to the flour mix for extra kick!
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Step 3: Dredge the Fish
- Dip each fillet into the buttermilk, letting the excess drip off.
- Then press it into the flour and cornmeal mixture, coating both sides evenly.
- Lay the breaded fish on a plate or tray while the oil heats.
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Step 4: Heat the Oil
- Pour about 1 inch of oil into a large skillet and heat over medium-high heat to around 350°F (175°C). If you don’t have a thermometer, test the oil by dropping in a small pinch of flour—it should sizzle immediately.
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Step 5: Fry the Fish
- Carefully place fish fillets into the hot oil (don’t overcrowd the pan). Fry for 3–4 minutes per side, or until golden brown and crispy.
- Transfer to a paper towel-lined plate or wire rack to drain excess oil.
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Step 6: Serve & Enjoy
- Serve hot with lemon wedges, tartar sauce, hot sauce, or a splash of vinegar. Don’t forget the sides!