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Fish Fried The Southern Way

A delightful Southern dish featuring crispy, golden-brown fish with a moist, flaky interior. Perfect for family dinners or casual gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Fish fillets (catfish, tilapia, or trout) Choose fresh fish for the best flavor.
  • 1 cup Cornmeal
  • ½ cup All-purpose flour
  • 1 teaspoon Paprika
  • ½ teaspoon Garlic powder
  • ½ teaspoon Onion powder
  • to taste Salt
  • to taste Black pepper
  • 2 Eggs, beaten
  • ½ cup Milk
  • for frying amount Cooking oil (vegetable or canola)

Method
 

Preparation
  1. Rinse the fish fillets under cold water and pat them dry with paper towels to ensure the coating sticks better.
  2. In a large bowl, mix together cornmeal, flour, paprika, garlic powder, onion powder, salt, and black pepper.
  3. In another bowl, whisk together the beaten eggs and milk.
Cooking
  1. Dip each fish fillet into the egg mixture, allowing any excess to drip off, then dredge it in the cornmeal mixture, ensuring an even coating.
  2. In a heavy skillet, add enough oil to cover the bottom and heat over medium-high heat. Test the oil by dropping a small pinch of cornmeal mixture into it; if it sizzles, it's ready.
  3. Carefully add the coated fish fillets to the hot oil, frying them in batches. Cook each side for about 4-5 minutes until golden brown.
  4. Transfer the cooked fish to a plate lined with paper towels to drain excess oil. Serve hot with lemon wedges and your favorite dipping sauce.

Notes

To achieve the perfect fish fry, choose the freshest fish you can find. If possible, soak the fish in buttermilk for an hour before frying for enhanced flavor and tenderness. Maintain consistent oil temperature for best results.