This dish brings to mind those relaxed summer evenings by the lake, where you cook your fresh catch right on the shore. With a delightful crunchy coating and tender meat, this cornmeal fried fish is a breeze to make at home. Perfect for a family lunch or dinner with friends, it’s sure to be a hit.
For the best results, choose fish with firm, juicy fillets that don’t have too many small bones. They hold their shape well, cook evenly, and develop a nice crispy crust.
Top choices:
- hake – tender fillet, doesn’t dry out, cooks well;
- pollock – affordable and easy to prepare;
- pike perch – firm meat, perfect for portioned pieces;
- cod – soft but holds up well in the coating;
- carp or bighead carp (steaks) – juicy, great for home frying.
Less suitable options:
- fish with very thin fillets (may dry out);
- small fish with many bones;
- fish that are too fatty — the coating may not stick well.
For the best results, cut the fish into medium-sized pieces and pat dry before coating — this will ensure an even, crispy crust.
Crispy Cornmeal Fried Fish
Ingredients
- 800 g Fish (e.g., cod or pike perch) Feel free to use any fish of your choice.
- 200 g Cornmeal Essential for a crispy crust.
- 1 tsp Salt Season to taste.
- 0.5 tsp Black Pepper Can be substituted with other spices.
- 250 ml Oil (for frying) Use vegetable oil.
Method
- Clean, rinse, and cut the fish into portions, season with salt and pepper on both sides.
- In a large bowl, mix the cornmeal, salt, and black pepper.
- Heat a skillet with oil over medium heat.
- Dredge the fish pieces in the cornmeal on both sides.
- Fry the fish in the hot oil until golden brown, about 5-7 minutes on each side.
- Place the cooked fish on a paper towel to remove excess oil. Serve with vegetables or a side dish.
Notes
Private Notes
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To ensure your dish is delicious and free from any unwanted odors, it’s crucial to focus not only on the recipe but also on the quality of the fish itself. The freshness of the fillet, color, firmness of the flesh, and absence of excess moisture directly affect the flavor and texture after frying. For detailed advice on what to look for when buying fish, check out the article on choosing fresh and quality fish products.
Frequently Asked Questions
Do I need to marinate the fish before frying?
No, for this recipe, it’s enough to season the fish with salt and pepper just before breading. You can add a splash of lemon juice if you like, but marinating is not necessary.
Why is cornmeal used for breading?
Cornmeal provides a crunchier and more golden crust than wheat flour and does not overpower the flavor of the fish.
How can I prevent the breading from getting soggy while frying?
Before breading, make sure to thoroughly dry the fish with a paper towel and place it only on a well-heated frying pan with oil.
Can I fry fish without egg?
Yes, this recipe does not require egg. Cornmeal adheres well to the surface of the fish without additional binding ingredients.
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