24 September, 2024
Cornmeal Fried Fish
Cornmeal Fried Fish
Notes
- White fish fillets are the best choice here, I used cod, but you can use any white fish that doesn’t have those annoying little bones that you spend half of your time picking them out. You only have only large bone to worry about, and that’s that.
- I find that cornmeal sticks perfectly to fish, so there is no need to coat it in anything else to help stick the cornmeal better.
- For a thicker crust, you could try coating it first with cornmeal, then dipping it in beaten egg, milk or buttermilk, then coat it again with cornmeal. But as I said, that’s entirely optional.
Ingredients
- 4 cod fillets
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoon flour
- ½ cup cornmeal
- ¼ cup vegetable oil for frying
- juice from a lemon for drizzling over the fish
Instructions
- In a large bow, combine the cornmeal, flour, salt and pepper.
- Coat the fish fillets in the cornmeal mixture, shaking off the excess cornmeal.
- Heat up the oil in a frying pan set over a medium heat, and fry each fillet for about 3-4 minutes on each side (skin down first), or until golden.
- Transfer to a plate lined with kitchen paper to soak up the excess oil.
- Serve hot with lemon juice drizzled over the fillets.
Category
Seafood