Simple Cornmeal Crusted Pan Fried Fish

September 23, 2014 by


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?

It will work well with any thin, white fish (catfish, cod, bass, etc.)

Simple Cornmeal Crusted Pan Fried Fish

The Members

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)

1 teaspoon black pepper or lemon pepper

Oil for the pan (I used coconut oil)

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The Method

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?

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Shared at New Mrs. Adventures, Homegrown & HealthyFrugal By ChoiceThe Sustainable CoupleStrangers & Pilgrims on Earth, and Miz Helen’s Country Cottage.

Also on Bumble Bree Blog, Simply Sweets by HoneybeeThe Cookie PuzzleKelly the Kitchen Kop, The Deliberate Mom, and Pick Any Two.

And: A New York Foodie, Juggling Real Food & Real Life, 365(ish) Days of PinterestCalm, Healthy, Sexy, and Little Family Adventure.

17 Responses to Simple Cornmeal Crusted Pan Fried Fish

  1. Joyce

    My husband’s most requested meal. Now I am gonna make him happy, get some white fish…whatever is on sale and go for it! Now for some homemade Tartar Sauce……..

  2. bonniesteinborn

    Sounds fantastic and a great photo = makes me hungry just looking at it:) — Thanks for sharing the recipe — There is little that compares with fish prepared correctly:) and it is so healthy and delicious:) blessings

  3. Miz Helen

    I love Cornmeal Crusted Pan Fried Fish, delicious! This is a fantastic recipe and thanks so much for sharing it with us. Hope to see you again real soon at Full Plate Thursday!
    Miz Helen

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