Crispy Fried Fish That Actually Stays Crunchy

Ingrédients

• 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 (smoked preferred)
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup all-purpose flour
• 1/2 cup fine yellow cornmeal
• 1 teaspoon Old Bay seasoning
• 2 large eggs
• 2 tablespoons whole milk or water
• 3/4 cup vegetable oil or canola oil
• Lemon wedges for serving
• Hot sauce or tartar sauce for serving

Préparation

1. 1

   Pat fish fillets completely dry with paper towels on both sides.

2. 2

   Mix salt, pepper, garlic powder, paprika, and cayenne together and season both sides of the fish. Let sit 5 minutes.

3. 3

   Set up three shallow dishes: flour in the first, eggs whisked with milk in the second, cornmeal mixed with Old Bay in the third.

4. 4

   Dredge each fillet in flour and shake off excess, dip in egg wash, then press firmly into the cornmeal mixture to coat.

5. 5

   Heat oil in a heavy skillet over medium-high heat until a pinch of cornmeal sizzles immediately when dropped in (about 350°F).

6. 6

   Add fillets to the pan two at a time without crowding. Cook 3 to 4 minutes without moving them.

7. 7

   Flip each fillet once when the edges are golden and the fillet releases easily from the pan. Cook another 3 to 4 minutes.

8. 8

   Transfer cooked fillets to a wire rack over a baking sheet to keep the crust crispy.

9. 9

   Squeeze fresh lemon over the top and serve immediately with hot sauce or tartar sauce.