Cornmeal Fish Fry Seasoning Recipe

Why We Love This Cornmeal Fish Fry Recipe

Nothing says “Southern” quite like a basket of cornmeal-crusted fried fish. Crunchy on the outside, flaky and moist on the inside, fried catfish or cod (or grouper) is a guaranteed mouth party. And the secret to a perfect piece of fish is, of course, a perfect breading! In Cajun country, this seasoned fish fry is the perfect soul food! Our Cornmeal Fish Fry Seasoning recipe is my favorite Southern fried fish recipe! It is loaded with bold seasonings, and not much else… There’s no need for eggs, buttermilk, or dunking the fish in sticky batter. This simple cornmeal-based fish fry seasoning thoroughly coats the fish for a delicious golden crust every time!

Fish Fry Ingredients

To make the Fish Fry Seasoning you need:

Yellow cornmeal Flour – for a gluten-free recipe, use a gluten-free flour Celery salt – replaces the need for regular salt here Garlic powder – for a savory flavor Lemon pepper – to brighten up the flavor but keep it peppery Dried parsley – for some herby goodness Cayenne pepper – for a bit of heat

For the Cornmeal Fried Fish:

White fish fillets – cod, grouper, or catfish Cold water – or beer High-heat cooking oil – vegetable oil, peanut oil, or canola oil

Quickie Swap! Mix the cornmeal and flour with approximately 5 teaspoons of Cajun Seasoning.

How to Make Cornmeal Fried Fish with Fish Fry Seasoning

Preheat the oven to 200 degrees F to act as a warmer. Set out two mixing bowls and a paper towel-lined sheet pan. Set a large deep cast-iron skillet on the stovetop. Pour cooking oil into the skillet, filling up to 1 inch. Turn the heat to medium. In one shallow bowl (or pan), combine the cornmeal, flour, herbs, and spices. Mix well. Mix well. In the second bowl, pour in very cold water (for a gluten free recipe) or a light crisp beer. Place the fish strips in the cold water or beer. When the oil in the skillet is hot, take one fillet out of the liquid at a time. Dredge the fillet in the Fish Fry Seasoning. Gently lower the cornmeal-coated fillets one at a time into the hot oil. Repeat 2-4 times until the skillet is full. Fry the fish for 2-4 minutes per side, until golden brown. Thin fillets will only need 2 minutes per side, while thicker fillets will need up to 4 minutes per side. Repeat with a second batch, if needed. You can use a deep fryer if you have one. Place the fried fillets on the prepared pan and place them in the oven to keep warm. Repeat with the remaining fish fillets.

Tips & Tricks

The Cajun flavors of this cornmeal fish fry seasoning would go well with most seafood! You can also make fried shrimp with the same recipe! The smaller or thinner the pieces of fish, the easier they are to fry. When they are too thick, it is harder to know if they are finished and they can get too dark on the outside before they are finished on the inside. If you are sensitive to spice, go easy on the cayenne pepper! This Southern fried fish recipe is a little bit spicy if you use the full amount.

What to Serve with Fried Fish

Serve warm with your favorite dipping sauces to dip this fried fish in, like homemade Remoulade Sauce or Tartar Sauce. Pair crunchy fried fish fillets with nearly any Southern side dishes. A few of our favorites include:

Perfect Southern Collard Greens Homemade Mac and Cheese Cold Macaroni Salad Southern Wilted Lettuce Salad Corn Pudding Souffle The Best Potato Salad Southern Coleslaw Hush Puppies

Storage and Reheating Suggestions

Cornmeal-crusted fish is best when enjoyed freshly fried. However, leftovers will keep in the refrigerator for up to 3 days. Seal in an airtight container, like a zipper bag, to keep the fish fresh and your fridge from smelling like, well, fried fish. Reheat leftovers in a 350 degrees F oven for 10-15 minutes, flipping the fish over halfway through the time. For the crunchiest fillets, I recommend air frying leftovers: Preheat the air fryer to 375 degrees F, then cook for 5-6 minutes until hot and crispy.