We are incredibly blessed to have a wonderful friend who lives on a lake, is an avid fisherman, and loves to feed others. Our family has had the privilege of dining in his home numerous times over the years. His wife is the one who inspired me to start making homemade tartar sauce. (You can read that post and get the recipe here: Quick & Easy Homemade Tartar Sauce)
Tonight, our family will be dining in our own home, but we get to enjoy fresh bass that he not only caught, but filleted for us just yesterday. Have I mentioned how much he has blessed us?
Simple Cornmeal Crusted Pan Fried Fish
White fish fillets (we use 2 – 4 per person, depending on the size)
1 cup cornmeal (not cornstarch)
2 teaspoons garlic powder
1 teaspoon dill (I used dried)
1 teaspoon salt (we use Redmond’s Real Salt for its health benefits & flavor)
1/4 – 1/2 teaspoon ground red pepper (optional, to taste)
Oil for the pan (I used coconut oil)
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Rinse fillets under cold running water. Shake as much excess water off as possible and place on paper towels (note: the frugal girl in me rarely uses paper towels, but it’s a must for this recipe). You don’t want your fillets to be dripping wet, but you also don’t want them completely dry or the cornmeal won’t stick, so resist the urge the urge to dry your fish.
Heat skillet on the stove on medium-high heat until hot. Add 2 Tablespoons oil to the pan and allow to heat for about 1 minute. You can test to see if your pan is hot enough by carefully putting a drop of water in the pan. If it sizzles and dissipates, it is time to cook.
Coat fish fillets in the cornmeal mixture one at a time. Add to hot pan and cook for about 3-5 minutes and then flip and continue cooking for 3-5 more minutes. Use care not to crowd the fish.
The fish should flake easily with a fork when done. Cooking time may be longer if your fish is thicker.
You may need to add oil to the pan for each additional batch of fish you are cooking. This cornmeal crust creates a very lightly breaded fish. If you would like, you may sprinkle more of the cornmeal mixture on your fish as it is cooking in the pan for a thicker coating. (I had not done this on the photo above, but did on later batches.)
If you are doing several batches, you can keep the fish you have already cooked in a warm oven or an additional covered pan as you continue cooking.
To freeze for a future meal, place fish on cookie sheets in the freezer for an hour or more until frozen solid and then transfer to a labeled freezer bag. To cook later, bake from frozen in oven until heated through or in a pan on the stovetop.
Serve with Tartar Sauce and fresh lemon, if desired.
What do you think? What is your favorite white fish? What is your favorite way to cook it?Print This Post