Ingredients
- 4 fish fillets (tilapia, cod, or catfish)
- 1 cup all-purpose flour
- 1 cup cornmeal (optional, for extra crunch)
- 2 eggs
- ½ cup milk or buttermilk
- 1 cup breadcrumbs or panko
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp cayenne pepper (optional, for heat)
- Vegetable oil, for frying
- Lemon wedges, for serving
Instructions
- Prep the fish: Pat the fish fillets dry with paper towels and season lightly with salt and pepper.
- Set up breading station:
- Place the flour in one shallow dish.
- In a second dish, whisk together the eggs and milk.
- In a third dish, combine breadcrumbs (or panko) and cornmeal (if using) with paprika, garlic powder, cayenne, salt, and pepper.
- Dredge: Coat each fillet first in the flour (shake off excess), then dip in the egg mixture, then coat in the breadcrumb mixture. Press lightly to help the coating stick.
- Heat oil: Pour vegetable oil into a large skillet to about ½ inch depth. Heat over medium-high heat until hot (around 350°F / 175°C).
- Fry: Fry fish in batches for 3–4 minutes per side, or until golden brown and crispy. Do not overcrowd the pan.
- Drain: Remove the fillets and drain on a paper towel-lined plate.
- Serve: Serve hot with fresh lemon wedges and your favorite dipping sauce.
If you’d like, I can help you add side dish suggestions or a dipping sauce recipe too — just say so!