Ready to elevate your fish fry game? This Crispy Cornmeal Fried Fish with Herb-infused Oil is your ticket to a flavor-packed meal that’s crispy on the outside and tender on the inside. Perfect for a weeknight dinner or a small gathering, it’s a dish that combines texture, taste, and ease.
White fish fillets are mild and flaky, ideal for soaking up flavors without overpowering them. Cornmeal gives the fish that essential crispy texture. All-purpose flour helps bind the coating, creating a perfect crust. Salt, black pepper, paprika, garlic powder, and onion powder add layers of flavor to the crust. Eggs and milk provide moisture and help the coating stick. The lemon zest, dill, and parsley infuse the fish with fresh, zesty flavors. Finally, vegetable oil is used for frying due to its high smoke point, ensuring a crispy finish.
This fish pairs beautifully with a crisp salad or coleslaw to balance the richness. For a heartier meal, serve alongside roasted potatoes or a creamy risotto. A squeeze of fresh lemon juice right before serving elevates the flavors even more.
First up, you’ll want to pat your fish fillets dry with paper towels. This ensures that the coating sticks well and helps achieve that crispy texture we're after. Next, in a shallow dish, mix together your dry ingredients: cornmeal, flour, salt, black pepper, paprika, garlic powder, and onion powder. Give it a good stir so everything's well combined.
In a separate bowl, whisk together the eggs and milk until they're nicely blended. Add in the lemon zest, chopped dill, and parsley. This mixture not only helps the coating stick but also infuses the fish with a wonderful herbaceous flavor.
Now, dredge each fish fillet in the cornmeal mixture, making sure it's evenly coated. Then, dip the coated fish into the egg mixture, allowing any excess to drip off, before giving it another coating in the cornmeal mixture. This double coating is key to a super crispy finish.
Heat your vegetable oil in a large skillet over medium-high heat. You're aiming for around 350°F, so if you have a thermometer, use it. Carefully place the fish fillets into the hot oil, frying each side for about 3-4 minutes until they're golden brown and crispy. Work in batches if necessary, so you don’t overcrowd the pan.
Once your fish is beautifully golden, remove it from the oil and let it drain on paper towels. This helps absorb any excess oil and keeps the fish nice and crispy. Serve immediately with lemon wedges and a sprinkle of fresh herbs for that extra pop of flavor.
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