Ingredients
Method
- Set up a three-part dredging station. Place 1/2 cup of all-purpose flour in the first shallow dish. In the second shallow dish, whisk together the 2 eggs and 1/4 cup buttermilk until smooth and combined. In the third shallow dish, combine the remaining 1/2 cup flour, 3/4 cup cornmeal, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir until well mixed.
- Pat each fish fillet completely dry on both sides with paper towels. Season both sides of each fillet generously with salt and pepper.
- Working one fillet at a time, dredge it in the plain flour (first dish), shaking off any excess. Dip it into the egg and buttermilk mixture (second dish), letting any excess drip off. Press it firmly into the seasoned cornmeal coating (third dish), coating both sides completely. Set aside on a plate while you heat the oil.
- Pour about 1/4 inch of vegetable oil into a large cast iron skillet or heavy-bottomed pan. Heat over medium-high heat for 3-4 minutes, until a pinch of the coating dropped into the oil sizzles immediately.
- Carefully place 2 fillets into the hot oil — do not overcrowd the pan. Cook undisturbed for 3-4 minutes on the first side, until the crust is deep golden brown and the coating releases easily from the pan.
- Flip the fillets carefully and cook for another 3-4 minutes on the second side, until golden and crispy and the fish reaches an internal temperature of 145°F and flakes easily with a fork.
- Transfer to a wire rack or paper towel-lined plate. Repeat with the remaining fillets, adding a little more oil to the pan if needed between batches. Serve immediately with fresh lemon wedges.
Nutrition
Notes
For the crispiest results, make sure your fish fillets are completely dry before coating and your oil is fully heated before the fish goes in. These two steps make all the difference!
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer at 375°F for 8-10 minutes to bring back the crispy coating — avoid the microwave as it will make the crust soggy.
Fish is a fantastic source of lean protein and heart-healthy omega-3 fatty acids, making this a nutritious dinner option for the whole family. Using cod or tilapia keeps it light while still being incredibly filling and satisfying.