Crispy Fried Fish That Actually Stays Crunchy
Ingredients
- 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
Instructions
- Pat fish fillets completely dry with paper towels on both sides.
- Mix salt, pepper, garlic powder, paprika, and cayenne together and season both sides of the fish. Let sit 5 minutes.
- Set up three shallow dishes: flour in the first, eggs whisked with milk in the second, cornmeal mixed with Old Bay in the third.
- Dredge each fillet in flour and shake off excess, dip in egg wash, then press firmly into the cornmeal mixture to coat.
- Heat oil in a heavy skillet over medium-high heat until a pinch of cornmeal sizzles immediately when dropped in (about 350°F).
- Add fillets to the pan two at a time without crowding. Cook 3 to 4 minutes without moving them.
- Flip each fillet once when the edges are golden and the fillet releases easily from the pan. Cook another 3 to 4 minutes.
- Transfer cooked fillets to a wire rack over a baking sheet to keep the crust crispy.
- Squeeze fresh lemon over the top and serve immediately with hot sauce or tartar sauce.
Notes
Always pat your fish completely dry before coating — moisture trapped under the crust is the number one reason fried fish turns out soggy instead of golden and crisp.