Fried fish is one of our favorite dishes to have on Fridays.
We’ve found that we like a cornmeal breading better than a flour version. That’s why this recipe for Cornmeal Fried Fish has become our dish of choice when we have white fish.
One of the reasons we enjoy this recipe so much is that it gives the fish a slightly lemony flavor. That’s because it has a bit more lemon pepper in proportion to the other seasonings.
If you’d rather have less lemon flavoring, feel free to reduce the lemon pepper to 1 tbsp. We’ve tried it both ways and while we like both, we prefer the version below.
This recipe is gluten-free, dairy-free, and soy-free. Whee!
Sorry. I couldn’t resist.
Cornmeal Fried Fish
Ingredients:
- 4-5 fish fillets (trout, cod, or any other white fish)
- 1 cup cornmeal
- 1 1/2 Tbsp. lemon pepper
- 1 Tbsp. onion powder
- 1 Tbsp. garlic salt
- 1 egg
- oil for frying
Directions:
In a shallow bowl, mix together cornmeal, lemon pepper, onion powder, and garlic salt. In another shallow bowl, beat the egg gently (you wouldn’t want to hurt it) and stir in a drizzle of water (maybe a teaspoon). Cut the fish fillets into pieces the size of fish sticks, roughly 1″ x 3″. I usually quarter my fillets and they turn out just right.
Pour cooking oil into a large skillet to 1/4 inch depth. Preheat the oil on medium heat while you prepare the fish.
Dip the fish into the egg mixture. Then dip the fish in the cornmeal mixture and coat it evenly on both sides.
When the oil is hot, fry the fish 2-4 minutes on each side, depending on the thickness of the fillets. Drain on paper towels.
Enjoy your Cornmeal Fried Fish!
Many blessings,
P.S. For those of you who watch Doctor Who, this recipe tastes great dipped in a plain, unsweetened custard. The custard acts like a tasty cream sauce for the fish. 😉
