Cornmeal-crusted fish is a delectable and crunchy dish that combines the lightness of fresh fish with the satisfying texture of a cornmeal coating. This simple yet flavorful preparation enhances the natural taste of the fish while providing a crispy exterior that is perfect for frying or baking. Ideal for a quick weeknight dinner or as an impressive dish for entertaining, cornmeal-crusted fish pairs beautifully with a variety of sides, such as salads, vegetables, or rice, making it a versatile addition to your culinary repertoire.
Ingredients:
• 4 fish fillets (such as catfish, tilapia, or cod)
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper (optional, for extra spice)
• 2 large eggs
• 1 tablespoon water or milk
• Vegetable oil (for frying)
Instructions:
1. In a shallow dish, combine the cornmeal, flour, paprika, salt, black pepper, garlic powder, and cayenne pepper (if using). Mix well.
2. In another shallow dish, whisk together the eggs and water or milk until smooth.
3. Pat the fish fillets dry with paper towels.
4. Dip each fillet into the egg mixture, allowing excess to drip off, then coat it in the cornmeal mixture, pressing gently to ensure an even coating.
5. In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until hot (around 350°F or 175°C).
6. Carefully place the coated fish fillets into the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for about 3-4 minutes on each side, or until golden brown and cooked through.
7. Once cooked, transfer the fish to a paper towel-lined plate to drain excess oil.
8. Serve hot with your choice of sides, such as a fresh salad, steamed vegetables, or rice.
9. Enjoy this delicious cornmeal-crusted fish as a flavorful and satisfying meal that celebrates the wonderful taste of seafood!
Aprile's Kitchen 