Cornmeal Fried Fish

4.47 from 15 votes

Cornmeal Fried Fish, deliciously golden and crunchy on the outside, but soft on the inside, and with a cheeky touch of lemon, this is the best cornmeal-crusted cod you can have. Ready in no time, a great meal for little and big ones too. The cornmeal-crusted fish is shallow-fried for a nice golden crust, and can be served with more lemon juice or a scrumptious garlic sauce. Serve it hot with your favourite fries or a nice fresh salad, and you get the best meal for a hot summer's day.

Prep Time5

Cook Time20

Total Time25

Course: Lunch

Cuisine: Romanian

Servings: people

Calories: 946kcal

Author: Daniela Apostol

Ingredients

4 cod fillets
¼ teaspoon salt
⅛ teaspoon black pepper
2 tablespoon flour
½ cup cornmeal
¼ cup vegetable oil for frying
juice from a lemon for drizzling over the fish

Instructions

In a large bow, combine the cornmeal, flour, salt and pepper.
Coat the fish fillets in the cornmeal mixture, shaking off the excess cornmeal.
Heat up the oil in a frying pan set over a medium heat, and fry each fillet for about 3-4 minutes on each side (skin down first), or until golden.
Transfer to a plate lined with kitchen paper to soak up the excess oil.
Serve hot with lemon juice drizzled over the fillets.

Video

Notes

White fish fillets are the best choice here, I used cod, but you can use any white fish that doesn't have those annoying little bones that you spend half of your time picking them out. You only have only large bone to worry about, and that's that.
I find that cornmeal sticks perfectly to fish, so there is no need to coat it in anything else to help stick the cornmeal better.
For a thicker crust, you could try coating it first with cornmeal, then dipping it in beaten egg, milk or buttermilk, then coat it again with cornmeal. But as I said, that's entirely optional.

Nutrition