Cornmeal Fried Fish
by Sommer Collier — last updated on Mar 24, 2026 
My cornmeal fried fish is a classic southern recipe with a crispy outside and tender, flaky inside. I make a lighter coating with yellow cornmeal, flour, and bold spices like lemon pepper and cayenne, then deep fry the fillets for about 10 minutes until golden and perfectly crunchy. I love serving this Cajun-style fish with creamy sauces like tartar or remoulade, along with classic comfort food sides.
I love seafood in almost all forms, from fish to shellfish, raw or smoked, high-end or low country. If I’m in the mood for a seafood meal that’s fairly light and polished, I’ll make something like grilled cod. But when I have a hankerin’ for my favorite Cajun flavors and seafood, well then, nothing says comfort food 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 “south in your mouth” party. And the secret to a perfect piece of fish is, of course, a perfect breading! My simple, super flavorful cornmeal-based fish fry seasoning thoroughly coats the fish with no need for a batter, and makes for a delicious, crispy golden crust every time!
Diane – ⭐⭐⭐⭐⭐ We use this all the time, it’s amazing! Thanks so much!
Table of Contents
Sommer’s Recipe Highlights
Southern Favorite – Cornmeal-coated fried fish is a soul food staple, with spices similar to a traditional Cajun seasoning, including a touch of cayenne pepper. Like my fried fish sandwich, it’s one of my favorites to pair with down home-style sides like collard greens and mac and cheese!
Perfectly Simple – The star of my Southern fried fish recipe is obviously the cornmeal coating. As I might have mentioned, it’s loaded with bold seasonings, and not much else… There’s no need for eggs, buttermilk, or dunking the fish in sticky batter to make a thick breading. Instead, the outside of the fish has a satisfying crunch but is still light and flavorful, and the fish itself stays moist and flaky.
Easy to Customize – For as simple as this recipe is, there are a few big ways you can tweak things to your liking. From the type of white fish you use to the level of spice, and even whether you deep fry or air fry, I have options to fit your tastes and preferred cooking method.
Key Ingredients and Tips
- Yellow cornmeal – That’s simple ground cornmeal, folks, and not cornbread mix. (Ask me how I figured that one out.)
- Flour – I use plain ‘ol all-purpose flour. For a gluten-free recipe, use a 1:1 ratio gluten-free flour.
- Spices – The amazing flavor in the cornmeal crust is from a combination of celery salt, garlic powder, dried parsley, lemon pepper, and a smidge of spicy cayenne pepper. Feel free to omit it, though, for a mild version.
- White fish fillets – This cornmeal mixture goes best with catfish, in my opinion, but like with my fried fish tacos, it can also be made with other white fish like cod, grouper, or even bass!
- Water or light beer – Either way, the liquid needs to be cold to stick well to the fish.
- High-heat cooking oil – I like to fry fish in vegetable oil, peanut oil, or canola oil. Use whichever you prefer!
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep – I start by preheating the oven to 200 degrees, just warm enough to act as a warming station while I work in batches to fry the fish. While it preheats, I get out two shallow pans (or mixing bowls) and line a sheet pan with paper towels to rest the fish after frying. Then I set a large cast-iron frying pan on the stovetop, add 1 inch of oil, and turn the heat to medium.
Set Up the Dry and Wet Stations – While the oil heats, I add the dry breading ingredients to one pan – cornmeal, flour, and spices. Then I add the cold beer to the other dish, followed by the fish fillets.
Coat the Fish – The rule for breading and frying is to always keep one hand clean, and let the other be the one that gets messy. Once you’ve established which hand is which, and the oil in the skillet is hot, pick up a piece of raw fish from the beer bath, and gently coat it in the cornmeal and seasoning mix. Be sure every surface area is well covered so that none of the fish is exposed.
Fry Time – Now I carefully lower the piece of cornmeal-crusted fish into the hot oil. Move quickly to coat and add a few more pieces of fish to the skillet, but don’t overcrowd the pan. Sometimes I need to work in batches, especially if I’m working with larger pieces of catfish or grouper. I fry the fish for 2-4 minutes per side, until they are lightly golden brown, then use tongs to gently turn the fillets. Once they look done, I remove each piece and place it on the paper towels to drain off any excess oil.
If working in batches, I’ll transfer the drained fish to the baking sheet and keep it warm in the oven.
Expert Tips
- Quickie Swap! Mix the cornmeal and flour with approximately 5 teaspoons of Cajun Seasoning and skip adding any other of the individual spices.
- 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.
- 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 cooked through on the inside.
- 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!
Serving Suggestions
I usually serve the pieces of crunchy seafood warm with creamy dipping sauces, like remoulade sauce or tartar sauce. Then I pair them with a few unfussy soul food-style sides for an authentic Southern fish fry. Here are a few of my top recipes:
- 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 Notes
This dish is best when enjoyed freshly fried. However, leftovers will keep in the refrigerator for up to 3 days. Seal in an airtight container 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. For the crunchiest fillets, I recommend air frying leftovers: Preheat the air fryer to 375 degrees F, then cook for 5-6 minutes, flipping halfway, until hot and crispy.
Frequently Asked Questions
To achieve that beautiful golden brown crunchy crust I keep the oil temperature to around 375 degrees. For precise measuring I suggest using a food thermometer to regularly check the oil temp and adjust the stovetop heat up or down as needed.
Definitely! You can skip the frying process and use the air fryer for a healthier version of fried fish. I recommend cooking these in the air fryer at 390 F for 12-15 minutes, flipping halfway through. Keep in mind, the cooking time may vary depending on the thickness of your pieces of fish. It is best to use a meat thermometer to make sure that the fish has an internal temperature of at least 145 F.
Work in batches if you need to avoid overcrowding the frying pan. Trying to fit in too many pieces of fish in at once will lower the oil temperature and result in a soggy crust. Also, be sure to let the fried fish rest on the paper towels for several minutes before serving to soak up any oil.
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More Seafood Recipes
Cornmeal Fried Fish
Video
Ingredients
For the Fish Fry Seasoning –
- ½ cup yellow cornmeal
- ¼ cup all-purpose flour or gluten free baking mix
- 1 ½ teaspoon celery salt or plain salt
- 1 ½ teaspoon garlic powder
- 1 teaspoon lemon pepper
- 1 teaspoon dried parsley
- ¼ teaspoon cayenne pepper
For the Cornmeal Fried Fish –
- 1 ½ pounds cod grouper, catfish (about 6 fillets)
- 12 ounces cold water or beer
- High heat cooking oil vegetable, peanut, canola
Instructions
- 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 mixing bowl or shallow pan, combine the cornmeal, flour, herbs, and spices. Mix well.
- In the second bowl, pour in very cold water or a light crisp beer. (Water for GF.) Place the fish fillets in the cold water.
- 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, and gently lower into the hot oil. Repeat 2-4 times until the skillet is full.
- Fry the fish 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.
- Place the fried fillets on the prepared pan and place in the oven to keep warm. Repeat with the remaining fish fillets.
Canola is out OUT ! No Canola Tree Nut or Fruit its a G M O. weed. I use OLIVE OIL EVVO. However THINK about using a GMO created by MONSANTO. makers uf ROUNDUP
This is a great recipe! I love the gluten free adjustments because it made it perfect for me! No sacrifice of taste or flavor either.
We use this all the time, it’s amazing! Thanks so much!
I love how it turned out! Thanks for the gluten-free alternative!! This is a new staple at my kitchen!