Description
This Cornmeal Coated Fried Cod is the ultimate quick comfort food, bringing Southern-style crunch to your kitchen in just 20 minutes. Soaked in a lemony milk bath, then dredged in a perfectly seasoned cornmeal crust, these golden fillets deliver a light, crispy texture and bold flavor with every bite. Ideal for weeknights, fish fry dinners, or any time you’re craving a foolproof fried fish recipe.
Ingredients
-
½ cup milk
-
1 tbsp lemon juice
-
4 cod fillets (about 3 oz each)
-
1 cup oil for frying
-
⅓ cup cornmeal
-
⅓ cup all-purpose flour
-
1 tsp paprika
-
½ tsp ground black pepper
-
½ tsp salt
-
½ tsp garlic powder
-
½ tsp dried thyme
-
⅛ tsp cayenne pepper
Instructions
-
In a bowl, mix milk and lemon juice. Soak cod fillets for 5 minutes.
-
Heat oil in a deep skillet or saucepan over medium heat to 350ºF.
-
In a shallow bowl, mix cornmeal, flour, paprika, pepper, salt, garlic powder, thyme, and cayenne.
-
Remove cod from milk and dredge each piece in the cornmeal mix, pressing to coat.
-
Fry cod in hot oil for 3–4 minutes per side until golden and crispy.
-
Transfer to a paper towel-lined plate. Serve hot.
Notes
Milk soak reduces fishiness and tenderizes the cod.
Maintain oil temperature for even, crispy frying.
For extra crunch, double dip the fillets in milk and dredge again.
Use haddock, tilapia, or catfish as substitutes.
Best served immediately but can be reheated in the oven for crispiness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Fried
- Cuisine: Southern American