Pan-Fried Cornmeal Crusted Fish
The secret to perfectly golden, flaky, crispy fish? Stone-ground cornmeal. Cornmeal is whole dry corn that has been ground between two grinding stones. A simple, very old process that retains much of the grain’s healthy fiber and germ, stone grinding results in a product that is more perishable than standard cornmeal.
Ingredients
1½ lb mild, flaky fish filets, such as walleye, trout, whitefish, farm-raised catfish, or cod
½ cup mayonnaise
1 cup stone-ground cornmeal, medium grind
¾ tsp sea salt
½ tsp each thyme, paprika, and black pepper
Safflower or vegetable oil for pan frying
Directions
Combine cornmeal, salt, thyme, and spices together in a pie plate or baking dish.
Pat fish filets dry with a paper towel and spread a thin coating of mayonnaise all over each.
Heat about ¼ inch of oil in a cast-iron pan over medium heat.
Carefully dredge each mayo-covered filet in the cornmeal mixture, tap off excess, and slide into the hot oil, leaving room to flip them. After a minute or two, when golden and starting to brown, flip the fish to fry the other side for another couple minutes.
Remove to a paper towel-lined plate, repeat with remaining filets, and serve immediately with homemade tartar sauce and lemon wedges.
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