Crispy Fried Fish with Cornmeal Breading

This crispy fried fish starts with a mustard, hot sauce, and Creole seasoning marinade. The fillets get coated in flour and cornmeal, then fried at 350°F until the outside is browned and crisp.

The exact cooking time will depend on the type and thickness of the fish, so use the color of the breading and an internal temperature of 145°F instead of trusting the clock alone.

What You’ll Need

For the fish and marinade

• 4 fish fillets

• 2 tablespoons yellow mustard

• 1 egg

• 1 tablespoon Creole seasoning

• 1/2 cup hot sauce

• 1 tablespoon paprika

• 1 tablespoon black pepper

• 1 tablespoon salt

• 1 tablespoon chili powder

For the breading

• 1 cup cornmeal

• 1 cup all-purpose flour

For frying

• Vegetable oil

Equipment

• Large mixing bowl

• Separate bowl for the breading

• Large heavy-bottomed pot

• Frying or candy thermometer

• Tongs or a slotted spoon

• Instant-read thermometer

• Wire rack or paper towel-lined plate

How to Make Crispy Fried Fish

1. Make the marinade. Whisk together 2 tablespoons yellow mustard, 1 egg, 1 tablespoon Creole seasoning, 1/2 cup hot sauce, 1 tablespoon paprika, 1 tablespoon black pepper, 1 tablespoon salt, and 1 tablespoon chili powder in a large bowl.

2. Marinate the fish. Add the 4 fish fillets and turn them until every piece is evenly coated. Cover the bowl and refrigerate for 15 minutes.

3. Heat the oil. While the fish marinates, add the vegetable oil to a large heavy-bottomed pot. Heat it to 350°F and monitor the temperature with a frying thermometer.

4. Make the breading. Combine 1 cup cornmeal and 1 cup all-purpose flour in a separate bowl.

5. Bread the fish. Remove one fillet from the marinade and let the excess drip back into the bowl. Coat the fish thoroughly in the flour and cornmeal mixture. Repeat with the remaining fillets.

6. Fry in batches. Carefully lower the coated fish into the 350°F oil. Do not crowd the pot. Frying too many pieces at once will drop the oil temperature and leave the coating greasy.

7. Cook until crisp. Fry the fish for about 4 to 6 minutes, turning when needed. It is done when the coating is golden and crisp, and the thickest part of the fish reaches 145°F.

8. Drain and rest. Remove the fish from the oil and place it on a wire rack or paper towel-lined plate. Let it rest for about 2 minutes before serving.

Don’t Screw This Up

Keep the oil near 350°F. Oil that is too cool makes greasy fish. Oil that is too hot can burn the breading before the center cooks.

Do not crowd the pot. Fry the fillets in batches so the oil temperature stays steady.

Let the excess marinade drip off. Too much liquid can make the breading clump or slide off.

Check the temperature in the thickest part. Fillet size varies, so the 4-to-6-minute cooking time is only a guide.

Be careful with the salt. The recipe uses 1 tablespoon salt plus 1 tablespoon Creole seasoning, which may also contain salt. Keep it as written if that matches your tested recipe, but confirm the amount before publishing.