Pescado frito crujiente que se mantiene crujiente

Ingredientes

• 1 1/2 lbs white fish fillets (cod, tilapia, or catfish)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Juice of half a lemon
• 3/4 cup all-purpose flour
• 1/4 cup cornmeal
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional)
• 2 large eggs, beaten
• 2 tablespoons water
• 1 cup vegetable oil or canola oil

Preparación

1. 1

   Pat the fish fillets completely dry on both sides using paper towels. Press gently to remove all surface moisture.

2. 2

   Season both sides of the fish with salt, black pepper, garlic powder, and paprika. Squeeze lemon juice over the top and let the fish rest for 5 minutes.

3. 3

   In a shallow bowl, mix together the flour, cornmeal, onion powder, and cayenne pepper until evenly combined. In a separate bowl, beat the eggs with the water until smooth.

4. 4

   Pour the oil into a heavy skillet or cast iron pan to about half an inch depth. Heat over medium-high until the oil reaches approximately 350 degrees F. Test by dropping a pinch of flour into the oil — it should sizzle immediately.

5. 5

   Dip each fish piece into the egg wash and let the excess drip off. Then press both sides firmly into the flour and cornmeal coating until well covered.

6. 6

   Carefully place the coated fish into the hot oil in a single layer without crowding the pan. Fry in batches if needed. Cook for 3 to 4 minutes per side until deep golden brown.

7. 7

   Remove the fish and place on a wire rack over a baking sheet or on paper towels. Let rest for 2 minutes before serving.