Cornmeal Fried Fish

Crunchy, light and flavorful, my cornmeal fried fish is a delicious Southern recipe that doesn't need a heavy batter or thick coating. Simply dip pieces of white fish in a crisp beer (or water), then coat in a blend of cornmeal, flour and a handful of bold spices, deep fry in under 10 minutes, and serve with creamy dipping sauces and classic comfort food side dishes.

📝 Ingredients

• 1/2 cup yellow cornmeal
• 1/4 cup all-purpose flour (or gluten free baking mix)
• 1 1/2 teaspoon celery salt (or plain salt)
• 1 1/2 teaspoon garlic powder
• 1 teaspoon lemon pepper
• 1 teaspoon dried parsley
• 1/4 teaspoon cayenne pepper
• 1 1/2 pounds cod (grouper, catfish (about 6 fillets))
• 12 ounces cold water (or beer)
• High heat cooking oil (vegetable, peanut, canola)

👨‍🍳 Instructions

1. 1Preheat the oven to 200 degrees F to act as a warmer. Set out two mixing bowls and a paper towel lined sheet pan. Set a large deep cast iron skillet on the stovetop. Pour cooking oil into the skillet, filling up to 1 inch. Turn the heat to medium.
2. 2In one mixing bowl or shallow pan, combine the cornmeal, flour, herbs, and spices. Mix well.
3. 3In the second bowl, pour in very cold water or a light crisp beer. (Water for GF.) Place the fish fillets in the cold water.
4. 4When the oil in the skillet is hot, take one fillet out of the liquid at a time. Dredge the fillet in the Fish Fry Seasoning, and gently lower into the hot oil. Repeat 2-4 times until the skillet is full.
5. 5Fry the fish 2-4 minutes per side, until golden brown. Thin fillets will only need 2 minutes per side, while thicker fillets will need up to 4 minutes per side. Repeat with a second batch, if needed.
6. 6Place the fried fillets on the prepared pan and place in the oven to keep warm. Repeat with the remaining fish fillets.