Ingredients:
4 white fish fillets (catfish, tilapia, or cod)
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
2 large eggs
1/2 cup buttermilk
Vegetable oil for frying
For Serving:
French fries or hush puppies
Coleslaw
Lemon wedges
Tartar sauce
Instructions:
Pat the fish fillets dry with paper towels. Cut into smaller pieces if desired.
In a shallow bowl, mix together the cornmeal, flour, salt, black pepper, garlic powder, paprika, and cayenne. In another bowl, whisk the eggs and buttermilk until smooth.
Dip each fish fillet into the egg mixture, then dredge in the cornmeal mixture, pressing lightly to ensure an even coating. Place the coated fish on a plate and let rest for 5 to 10 minutes.
Heat about 2 inches of vegetable oil in a deep skillet or fryer to 350°F. Carefully lower the fish into the hot oil in batches. Fry for 3 to 5 minutes, or until golden brown and crispy.
Remove with a slotted spoon and drain on paper towels.
Arrange the fried fish on a platter with fries or hush puppies and a scoop of coleslaw. Serve with lemon wedges and tartar sauce on the side for a classic Southern-style fish fry meal.