Ingredients:

  • 4 fillets of white fish (e.g., cod, haddock, or catfish), approximately 6 oz (170 g) each
  • 1 teaspoon salt (6 g)
  • ½ teaspoon black pepper (2 g)
  • 1 tablespoon lemon juice (15 ml)
  • 1 cup cornmeal (120 g)
  • ½ cup all-purpose flour (60 g)
  • 1 teaspoon baking powder (5 g)
  • 1 teaspoon paprika (2 g)
  • ½ teaspoon cayenne pepper (optional, 1 g)
  • ½ teaspoon garlic powder (2 g)
  • 1 cup buttermilk or milk (240 ml)
  • 1 large egg
  • Vegetable oil (for frying, about 4 cups or 1 L)

Instructions:

  1. Pat the fish fillets dry with paper towels. Season both sides with salt, pepper, and lemon juice. Let marinate for 15-30 minutes.
  2. In a large mixing bowl, combine cornmeal, flour, baking powder, paprika, cayenne, and garlic powder.
  3. In a separate bowl, whisk together buttermilk and egg until well combined. Add the wet ingredients to the dry ingredients and stir until just combined.
  4. In a frying pan or deep fryer, heat vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil is at the right temperature for frying.
  5. Dredge each fillet in the cornmeal batter, making sure to coat all sides evenly. Allow excess batter to drip off before frying.
  6. Carefully place the battered fillets into the hot oil, cooking in batches if necessary. Fry until golden brown, about 4-5 minutes per side.
  7. Remove fried fish with a slotted spatula and drain on paper towels. Serve hot with your choice of sides and sauces.