Crispy Cornmeal Fried Fish Bites
These crispy cornmeal fried fish bites are a Southern classic, perfect for gatherings or as a family dinner staple.
Equipment
- 1 skillet for frying
- 1 mixing bowl
- 1 paper towel for drying fish
Ingredients
Fish
- 1 pound white fish fillets cut into bite-sized pieces
Coating
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper optional
Oil
- Vegetable oil for frying
Instructions
Preparation
- Cut the fish fillets into bite-sized pieces. Pat them dry with paper towels to ensure they are free of excess moisture.
- In a mixing bowl, combine cornmeal, flour, salt, pepper, paprika, and cayenne pepper if using.
Coating
- Dredge each piece of fish in the cornmeal mixture, ensuring it's well coated on all sides.
Frying
- Heat vegetable oil in a skillet over medium-high heat until it reaches 350°F. Carefully add the coated fish bites in batches, frying them for 3-4 minutes on each side until golden brown.
- Remove the fried fish bites from the oil and place them on a plate lined with paper towels to drain excess oil.
Serving
- Serve the fish bites immediately with your choice of dipping sauces and sides.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to maintain crispiness.
Notes
Pro Tips: Use fresh fish for the best texture. Ensure oil is at the right temperature for a crispy crust.
Ingredient Substitutions: Cod or catfish can be used instead of white fish.
How to Serve: Pair with tartar sauce or lemon wedges.
Storage & Freshness: Store in the fridge and reheat in an oven.
Make-Ahead Tips: Prepare the coating mix ahead of time and store in a sealed bag.
Ingredient Substitutions: Cod or catfish can be used instead of white fish.
How to Serve: Pair with tartar sauce or lemon wedges.
Storage & Freshness: Store in the fridge and reheat in an oven.
Make-Ahead Tips: Prepare the coating mix ahead of time and store in a sealed bag.