Ingredients:

  • 1 lb boneless fish fillets (such as cod, tilapia, or haddock)
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional, for heat)
  • 2 large eggs
  • ½ cup buttermilk (or milk with 1 tsp lemon juice)
  • Vegetable oil, for frying
  • ½ cup mayonnaise (for dipping sauce, optional)
  • 1 tablespoon Dijon mustard (for dipping sauce, optional)
  • 1 tablespoon lemon juice (for dipping sauce, optional)
  • Salt and pepper to taste (for dipping sauce, optional)

Instructions:

  1. In one bowl, whisk together flour, cornmeal, garlic powder, onion powder, paprika, salt, pepper, and cayenne.
  2. In another bowl, beat eggs and mix with buttermilk.
  3. Pat the fish fillets dry with paper towels and cut them into uniform pieces.
  4. Dip each fish piece first in the egg mixture and then coat thoroughly with the flour-cornmeal mixture.
  5. Place the coated fish on a plate and chill in the refrigerator for about 30 minutes.
  6. In a skillet, pour in enough vegetable oil to cover the bottom and heat over medium heat until hot.
  7. Fry the fish in batches for about 3-4 minutes per side or until golden brown and crispy.
  8. Use a slotted spoon to transfer the fried fish to paper towels to drain excess oil.
  9. For the dipping sauce, combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
  10. Serve the crispy fish hot with the dipping sauce on the side.