Fried Fish Recipe

Pat the fish fillets dry with paper towels. Removing excess moisture helps the coating stick properly and prevents oil splatter.

Lightly season both sides of the fish fillets with salt, black pepper, and paprika.

In a mixing bowl combine:flour, cornmeal, garlic powder, seafood seasoning, paprika, black pepperMix until evenly combined.

In another bowl whisk together the eggs and milk (or buttermilk).

Pour vegetable oil into a skillet and heat it to 350°F (175°C).Maintaining the correct oil temperature ensures the fish becomes crispy and golden instead of greasy.

Dip each fish fillet into the egg mixture first.Then coat it evenly in the seasoned flour mixture.Press gently so the coating sticks well.

Carefully place the coated fish fillets into the hot oil.Fry for 3 to 4 minutes per side until the fish becomes golden brown with a crispy crust.

Transfer the cooked fish to a wire rack or paper towels to remove excess oil.Allow it to rest for a minute so the coating stays crispy.

Serve the fried fish immediately with lemon wedges and your favorite dipping sauce.