This classic Southern fried fish recipe doesn't need any buttermilk or batter. Simply coat your favorite white fish in a flavorful cornmeal seasoning and fry golden in under 10 minutes!
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.
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Notes
This can easily be made GF by using gluten free baking mix instead of flour. Quickie Swap! Mix the cornmeal and flour with approximately 5 teaspoons Cajun Seasoning.Cornmeal crusted fish is best when enjoyed freshly fried. However, leftovers will keep well 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.