🧾 Ingredients
- 4–6 whiting fish fillets (cleaned and patted dry)
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 cup buttermilk (or regular milk)
- Vegetable oil (for frying)
- Lemon wedges (for serving)
- Optional: chopped parsley for garnish
⸻
👨🍳 Instructions
- Prep the fish
Rinse the whiting fillets and pat them completely dry with paper towels.
- Season the coating
In a shallow bowl, mix together cornmeal, flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper.
- Dip the fish
Pour the buttermilk into another bowl. Dip each fillet into the buttermilk, then dredge it in the cornmeal mixture, pressing lightly so it sticks well.
- Heat the oil
In a large skillet, heat about 1 inch of vegetable oil to 350°F (175°C).
- Fry the fish
Carefully place the coated fillets into the hot oil. Fry for about 3–5 minutes per side, or until golden brown and crispy.
- Drain
Remove the fish and place on paper towels or a wire rack to drain excess oil.
- Serve
Serve hot with lemon wedges and your favorite dipping sauce (like tartar sauce or spicy mayo). Garnish with parsley if you like.