Ingredients:

  • 1.5 lbs white fish fillets (Cod, Catfish, Tilapia, or Flounder)
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper
  • 1 cup all-purpose flour
  • 0.5 cup yellow cornmeal
  • 1 tsp baking powder
  • 1 tbsp Old Bay or Creole seasoning
  • 1 tsp garlic powder
  • 0.5 tsp cayenne pepper
  • 2 large eggs
  • 2 tbsp yellow mustard
  • 0.25 cup whole milk
  • 2 cups neutral oil for frying

Instructions:

  1. Pat the 1.5 lbs of fish fillets with paper towels until bone dry. Note: Any surface moisture will turn into steam and push the breading away from the fish.
  2. Season both sides of the dry fillets evenly with 1 tsp Kosher salt and 1/2 tsp black pepper.
  3. Set up three shallow bowls. Bowl 1: 1 cup plain flour. Bowl 2: 2 eggs whisked with 2 tbsp mustard and 0.25 cup milk. Bowl 3: 0.5 cup cornmeal, 1 tsp baking powder, 1 tbsp Old Bay, 1 tsp garlic powder, and 0.5 tsp cayenne.
  4. Dredge each fillet in the bowl of flour, shaking off every bit of excess until only a fine dust remains.
  5. Dip the floured fish into the egg and mustard mixture until it's completely submerged and coated.
  6. Press the fish firmly into the seasoned cornmeal blend. You want to see the cornmeal coating every inch.
  7. Heat 2 cups of oil in your skillet to 350°F (175°C). You'll know it's ready when a pinch of flour sizzles instantly.
  8. Carefully lay the fish into the oil, frying in batches for 3-4 minutes per side. Wait until the edges are mahogany colored before flipping.
  9. Use a slotted spatula to lift the fish out once it flakes easily with a fork and smells deeply toasted.
  10. Transfer immediately to a wire cooling rack to let the air circulate and keep the bottom shatter crisp.