Pan-fried fish

fried fish

Pan-fried fish

Yield: 1 lb.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

How I pan fry my fish for tasty fish with a golden coating.


  • 3/4 c. frying oil (see note)
  • 1 lb. firm white fish
  • 1/2 c. cornmeal


  • ~1/4 tsp. each: salt, cayenne, garlic powder


  1. If fish is frozen, defrost it before proceeding.
  2. Heat frying oil in a large skillet over medium (5) heat.
  3. Rinse fish and pat dry. Cut into desired size and thickness.
  4. Mix spices and cornmeal, and spread on a plate or shallow bowl.
  5. Coat fish in cornmeal, then place in hot oil. Flip once golden, and repeat with the other side.


3/4 c. of oil or enough to cover the bottom in ~1/2" of oil. I prefer peanut oil for frying, but any oil with a high smoke point will be fine.

I add ~1/4 tsp. of each of the spices to the cornmeal and go from there. Before I add the fish, I try it to make sure I can taste the flavors and salt but it's not overly done.

Once done frying, place fish on a plate covered in a couple layer of paper towel. This will absorb some of the excess oil.

I prefer firm white fish, such as tilapia, haddock, or snapper. Other fish may work, but these are the ones I have had the most success with.

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