Crispy Southern-Style Fish Fry

Ingredients

Vegetable oil

for frying

Milk

1 cup

Egg

1, beaten

Black pepper

1 teaspoon

Salt

1 teaspoon

Onion powder

1 teaspoon

Garlic powder

1 teaspoon

Paprika

1 tablespoon

Cornmeal

1 cup

All-purpose flour

1 cup

Fish fillets (such as catfish or tilapia)

1-2 pounds

Tartar sauce

for serving

Lemon wedges

for serving

Instructions

1. In a shallow dish, mix together the all-purpose flour, cornmeal, paprika, garlic powder, onion powder, salt, and black pepper until the spices are evenly distributed.
2. In a separate shallow dish, whisk together the beaten egg and milk until the mixture is smooth.
3. Take each fish fillet and dip it into the flour mixture, ensuring both sides are well-coated. Shake off any excess flour.
4. Next, dip the coated fillet into the egg mixture, allowing any excess to drip off.
5. Return the fillet to the flour mixture and coat it again, pressing the mixture onto the fish to ensure it adheres well.
6. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Ensure there is enough oil to fully submerge the fish for even cooking.
7. Carefully place the coated fish fillets into the hot oil in batches, being careful not to overcrowd the pan. Fry for about 4-5 minutes per side, or until the fish are golden brown and crispy.
8. Once fried, remove the fish from the oil and drain on a paper towel-lined plate to absorb excess oil.
9. Serve hot with tartar sauce and lemon wedges for a zesty finish.