Southern Fish Fry
Ingredients
White fish fillets (catfish, tilapia, or cod)
Yellow cornmeal
All-purpose flour
Paprika
Garlic powder
Onion powder
Cayenne pepper
Salt
Black pepper
Buttermilk
Vegetable oil for frying
Lemon wedges for finishing
Instructions
Pat the fish fillets dry and season lightly with salt and black pepper. In a shallow bowl, mix cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Pour buttermilk into a separate bowl. Dip each fish fillet into the buttermilk, letting excess drip off, then coat well in the cornmeal mixture, pressing gently so it sticks. Heat vegetable oil in a wide skillet to medium-high heat. Fry the coated fish in batches until golden brown and crispy on both sides, about 3 to 4 minutes per side depending on thickness. Transfer to a paper towel–lined plate briefly, then serve hot with lemon wedges squeezed over the top.
