Description
This Southern-style cornmeal fish fry recipe creates crispy, golden fried fish fillets without the need for buttermilk or batter. Just dip in cold sparkling water, dredge in a flavorful cornmeal seasoning, and fry to perfection in under 10 minutes!
Ingredients
- ½ cup yellow cornmeal
- ¼ cup all-purpose flour (or gluten-free baking mix)
- 1½ teaspoons celery salt (or plain salt)
- 1½ teaspoons garlic powder
- 1 teaspoon lemon pepper
- 1 teaspoon dried parsley
- ¼ teaspoon cayenne pepper
- 1½ pounds white fish fillets (cod, grouper, catfish – about 6 fillets)
- 12 ounces cold sparkling water
- High heat cooking oil (vegetable, peanut, or canola)
Instructions
- Preheat oven to 200°F to keep cooked fish warm. Set out two mixing bowls and a paper towel-lined sheet pan. Pour oil into a large cast iron skillet to 1 inch depth and heat over medium heat.
- In one bowl, mix cornmeal, flour, celery salt, garlic powder, lemon pepper, dried parsley, and cayenne pepper until well combined.
- In the second bowl, pour in the cold sparkling water. Place fish fillets into the water briefly.
- Once the oil is hot, remove one fillet at a time from the water, dredge in the cornmeal seasoning mix, and carefully place in hot oil.
- Fry fish for 2–4 minutes per side depending on thickness, until golden brown. Repeat with remaining fillets in batches as needed.
- Transfer cooked fish to the prepared sheet pan and place in the oven to keep warm while frying the rest.
Notes
- Use gluten-free baking mix for a gluten-free version.
- For quick seasoning, replace spices with 5 teaspoons Cajun seasoning.
- Best served freshly fried, but leftovers keep in the fridge for up to 3 days.
- To reheat: Bake at 350°F for 10–15 minutes, flipping halfway. Or air fry at 375°F for 5–6 minutes for extra crunch.
Nutrition
- Serving Size: 1 piece
- Calories: 272
- Sugar: 1g
- Sodium: 647mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 49mg
