Crispy Cornmeal Fried Fish with Herb-infused Oil

Experience the crunch of cornmeal-crusted fish, seasoned with aromatic herbs and elevated with a hint of citrus. Perfect for those seeking a delightful twist on classic fried fish.

Prep time: 10 minutes
Cook time: 18 minutes
Serves: 4

Ingredients

2 lbs of white fish fillets

1 cup of yellow cornmeal

1/2 cup of all-purpose flour

1 tablespoon of salt

1 teaspoon black pepper

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

2 large eggs

2 tablespoons of whole milk

1 lemon, zested

1/4 cup of fresh dill, chopped

1/4 cup of fresh parsley, chopped

1 cup of vegetable oil for frying

Instructions

1. Pat the fish fillets dry with paper towels and set aside.

2. In a shallow dish, combine cornmeal, flour, salt, black pepper, paprika, garlic powder, and onion powder.

3. In a separate bowl, whisk together eggs, milk, lemon zest, dill, and parsley.

4. Dredge each fish fillet in the cornmeal mixture, ensuring an even coating.

5. Dip the coated fish into the egg mixture, then back into the cornmeal mixture for a second coating.

6. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F.

7. Carefully place the fish fillets into the hot oil, frying each side for 3-4 minutes until golden brown and crispy.

8. Remove from oil and drain on paper towels.

9. Serve immediately with lemon wedges and a sprinkle of fresh herbs.

Storage

Store leftover fried fish in an airtight container and refrigerate for up to 2 days.

Reheating

To reheat, place the fish on a baking sheet and warm in a preheated oven at 350°F for 10 minutes, or until heated through and crispy.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.