Break out the cast iron pan — today we’re making Cornmeal Fried Fish. This simple, satisfying recipe works with almost any firm white fish you have on hand, and it’s a classic preparation for catfish. Use cod, halibut, lingcod, bass, walleye, northern pike, tilapia, or your freshest catch; the seasoned cornmeal crust creates a crisp golden coating that complements tender, flaky fish.
Cornmeal Fried Fish Recipe
Cornmeal Fried Fish is a beloved Southern-style dish known for its crunchy exterior and moist, flaky interior. The key is a well-seasoned breading and oil held at the proper frying temperature so the crust becomes golden without overcooking the fish. This version keeps the seasoning straightforward — salt, Old Bay, and paprika — allowing the natural flavor of the fish to shine through.
While catfish is traditional in many Southern kitchens, the technique works beautifully with any firm, white-fleshed fillet. Finely ground cornmeal gives the best texture, producing a delicate crunch; medium grind is acceptable, and coarse cornmeal is not recommended if you want a uniform crust.
Serve the fried fish with classic sides like creamy coleslaw, hush puppies, fries, or grilled vegetables for a balanced plate. A simple tartar sauce or lemon wedges brighten the flavors and make each bite more enjoyable.
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Recipe Shopping List
You likely have many of these pantry staples already. For exact measurements, consult the recipe card below.
- Neutral frying oil (canola, vegetable, or avocado oil)
- Fresh white fish fillets (about 2 lb)
- Eggs
- All-purpose flour
- Finely ground cornmeal
- Salt
- Old Bay seasoning (or similar seafood seasoning)
- Paprika
How to Make This Recipe
This overview walks through the main steps. For best results, follow the full instructions in the recipe card below while cooking.
- Preheat — Heat oil to a steady 350–375°F (175–190°C). Maintaining temperature is essential for a crisp, non-greasy crust.
- Bread — Set up a three-step breading station: flour, egg wash, then seasoned cornmeal. Dredge each fillet in flour, dip in egg, then coat thoroughly in cornmeal.
- Fry — Fry fillets in batches until golden brown on both sides and flaky inside. If the fillet is raw at the center, check your oil temperature: too hot will burn the coating before the fish cooks; too cold will make the crust soggy.
- Serve — Drain briefly on paper towels, keep warm in a low oven if needed, and serve with tartar sauce, lemon, and your choice of sides.
Recipe FAQ
Fried fish is best enjoyed fresh, but you can store leftovers in a paper towel-lined container in the refrigerator for 2–3 days. Paper towels help absorb excess oil and preserve some crispness.
How should I reheat leftover fried fish?
Reheat in an air fryer or a preheated oven (around 350°F) to help restore the crunchy coating. Avoid microwaving, which makes the crust soggy.
What type of cornmeal is best?
Finely ground cornmeal produces a tender, consistent crust. Medium grind will work if that’s what you have; coarse cornmeal will make a much rougher texture and can overwhelm delicate fillets.
More Recipes Using Fish
- Traeger Blackened Fish Tacos
- Smoked Rockfish
- Fish Taco Marinade
- Sturgeon with Lemon Cream Sauce
- Crispy Battered Halibut (no beer)
- Smoked Sablefish
Serve This With
A crunchy coleslaw is a must with fried fish. Choose a creamy coleslaw, KFC-style coleslaw copycat, or a tangy vinegar slaw. Other excellent sides include hush puppies, French fries or potato wedges, grilled vegetables, smoked mac and cheese, corn on the cob, braised collard greens, or mashed potatoes.
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Cornmeal Fried Fish
This homemade cornmeal fried fish recipe is a reliable, crunchy, and crowd-pleasing way to prepare fresh fillets. It’s straightforward, adaptable, and perfect for weeknight dinners or a casual fish fry.
15 minutes
20 minutes
35 minutes
Ingredients
- 2 cups frying oil
- 2 pounds white fish fillets, trimmed
- 3 eggs, beaten
- 1 cup all-purpose flour, divided
- 1 cup finely ground cornmeal
- 1 teaspoon salt, divided
- 1 teaspoon Old Bay seasoning, divided
- 1 teaspoon paprika, divided
Instructions
- Preheat oil in a deep pot or Dutch oven over medium heat. Heat to 350–375°F (175–190°C) and maintain that temperature.
- Whisk the eggs in a shallow bowl and set aside.
- In a second shallow bowl, combine half the flour with ½ teaspoon salt, ½ teaspoon Old Bay, and ½ teaspoon paprika.
- In a third bowl, mix the cornmeal with the remaining ½ cup flour (if using), ½ teaspoon salt, ½ teaspoon Old Bay, and ½ teaspoon paprika.
- Dredge each fillet in the seasoned flour, dip into the egg wash, then coat both sides with the seasoned cornmeal mixture.
- Carefully place the coated fillets into the hot oil and fry in batches until both sides are golden brown and the fish flakes easily with a fork, about 3–5 minutes per side depending on thickness.
- Transfer cooked fillets to a paper towel-lined tray and keep warm in a low oven while finishing the remaining fish. Serve immediately.
Nutrition Information
Yield: 8 — Serving Size: 1
Amount Per Serving (estimate): Calories 830; Total Fat 67g; Saturated Fat 6g; Trans Fat 0g; Unsaturated Fat 57g; Cholesterol 157mg; Sodium 447mg; Carbohydrates 24g; Fiber 2g; Sugar 0g; Protein 33g.
Nutrition data provided here is only an estimate.