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Crispy Fried Fish

Seasoned recipe · Published October 30, 2026

Cornmeal-crusted fried fish with a seasoned, crunchy coating. Southern fish-fry style.

Ingredients

• 2 lb catfish, whiting or tilapia fillets
• 1 cup buttermilk
• 2 tsp hot sauce
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• Vegetable oil for frying (about 1 quart)
• Lemon wedges and tartar sauce to serve

Method

1. Soak fillets in buttermilk and hot sauce for 20 minutes.
2. Whisk cornmeal, flour, salt, pepper, paprika, garlic powder and cayenne in a shallow dish.
3. Heat 1 inch of oil in a heavy skillet to 350°F (175°C).
4. Lift the fish out of the buttermilk, let excess drip off, and press firmly into the cornmeal mixture on both sides.
5. Fry 3 to 4 minutes per side until deep golden and the fish flakes easily (145°F / 63°C). Fry in batches.
6. Drain on a rack, salt lightly and serve with lemon and tartar sauce.

Tips

• Keep the oil steady at 350°F. Cold oil makes greasy fish; too hot burns the crust.

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