First Step: Prep your fish

Start by rinsing fish fillets and patting them dry to remove excess moisture, which helps the cornmeal coating stick better. For even cooking, cut large fillets into manageable portions.

Second Step: Prepare coating mixtures

In a plastic bowl or a large resealable bag, mix the cornmeal, all-purpose flour, paprika, salt, lemon pepper, cayenne pepper, garlic powder, and onion powder until thoroughly combined. In a separate bowl, whisk together eggs and buttermilk to create an egg wash that aids in coating adhesion.

Third Step: Coat the fish

Dip each fillet first into the egg wash for complete coverage. Then, dredge the fish into the cornmeal mixture, pressing gently to ensure an even, thorough coating. Alternatively, place fillets directly into the cornmeal mix and shake the bag gently to coat.

Fourth Step: Heat the oil

Fill a deep skillet or Dutch oven with enough canola or peanut oil for deep frying. Heat the oil over medium-high heat until it reaches 375°F (190°C) using a cooking thermometer. Maintaining the right temperature is crucial for a crispy texture without greasy, soggy results.

Fifth Step: Fry the fish

Fry fish fillets in small batches to prevent overcrowding, which can lower the oil temperature. Cook each batch for 5-7 minutes, turning as needed, until golden brown and cooked through. The fish is done when it flakes easily with a fork.

Final Step: Drain and serve

Carefully remove fish from oil and place on a wire rack over paper towels to drain any excess oil. Serve immediately while crispy, accompanied by classic sides like coleslaw, tartar sauce, or lemon wedges for a balanced meal. For vegan or gluten-free versions, adjust ingredients accordingly and maintain frying temperature for best results.