This cornmeal battered fish has a light, crunchy coating made from flour, cornmeal, and club soda, and it goes from bowl to platter in about 25 minutes.
The batter mixes in one bowl from pantry ingredients and clings to white fish fillets without getting heavy. Fry the pieces in hot oil until golden, then serve them with lemon wedges and tartar sauce.
Table of Contents
Why This Cornmeal Battered Fish Recipe Works
Cornmeal adds crunch. Mixing cornmeal with flour gives the coating a sandy, crisp bite that holds up after frying.
Cold liquid keeps it light. Iced water or club soda slows gluten development and makes steam in the hot oil, which creates a thin, airy shell around the fish.
One bowl and no waiting. The batter takes under 10 minutes to mix and can be used right away, so you can go from pantry to platter fast.
Ingredients for Cornmeal Battered Fish
- 1 cup all purpose flour
- 1/2 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 large egg
- 1 cup iced water or club soda
- 1 1/2 pounds white fish fillets, such as cod or haddock, cut into 4 pieces
- 4 cups vegetable oil, for frying
All purpose flour. Forms the base of the coating and helps it brown.
Cornmeal. Yellow cornmeal gives crunch and a golden color.
Baking powder. It lifts the batter so the coating puffs up lightly.
Egg. The egg binds the batter and helps it cling to the fish.
Club soda. The bubbles make a lighter shell. Iced water works too if you have no club soda.
How to Make Cornmeal Battered Fish
1. Heat the oil Pour the oil into a heavy pot or Dutch oven to a depth of about 2 inches and heat it to 350 degrees F, checking with a thermometer.
2. Dry the fish Pat the fish fillets very dry with paper towels so the batter sticks.
3. Mix the dry ingredients Whisk the flour, cornmeal, baking powder, salt, and pepper in a large bowl.
4. Add the wet ingredients Beat the egg with the iced water or club soda, pour it into the dry mix, and stir just until combined. A few small lumps are fine.
5. Coat and fry Dip each piece into the batter, let the excess drip off, and lower it into the oil away from you. Fry in batches for 3 to 4 minutes per side until deep golden and the fish reaches 145 degrees F.
6. Drain and serve Lift the fish onto a wire rack set over a sheet pan, season with a pinch of salt, and serve hot.
How to Serve Cornmeal Battered Fish
Pile the fish on a platter with crispy homemade fries for a classic fish and chips plate. Add creamy buttermilk coleslaw and ranch style baked beans for sides, or bring macaroni salad with sour cream for a picnic style spread. Lemon wedges and tartar sauce finish the plate.
How to Store and Reheat Cornmeal Battered Fish
Fried fish is ideal when eaten right away. Cool leftovers within 2 hours and refrigerate them in an airtight container for up to 3 days. Reheat on a wire rack in an oven set to 400 degrees F for 8 to 10 minutes until it reaches 165 degrees F, which brings back the crunch. Do not freeze the fried pieces. Unused batter that has not touched raw fish keeps in the refrigerator for up to 1 day.
Tips and Variations for Cornmeal Battered Fish
Use a thermometer. Keep the oil at 350 degrees F, since oil that is too cool makes greasy fish and oil that is too hot burns the coating.
Fry with care. Keep water away from the hot oil, never leave the pot unattended, and lower the fish gently.
Keep the batter cold. Add ice cubes to the water and stir the batter only as needed.
Fry in batches. Crowding the pot lowers the oil temperature and softens the crust.
Pat the fish dry. Surface moisture makes the batter slide off.
Skip the raw batter. The batter contains raw egg and flour, so do not taste it.
Flag the allergens. The dish contains fish, wheat, and eggs, so label it for guests with allergies.
Handle the fish safely. Cook fish to 145 degrees F, and for general guidance on safe food handling, see the FDA safe food handling guidance.
Frequently Asked Questions About Cornmeal Battered Fish
Which fish works for cornmeal battered fish?
Mild white fish like cod, haddock, pollock, or tilapia works well. Cut it into even pieces so they cook at the same rate.
How do I keep cornmeal battered fish crispy?
Fry at 350 degrees F, drain on a wire rack instead of paper towels, and serve right away.
Can I bake cornmeal battered fish instead of frying it?
The batter is made for hot oil. In the oven it turns pale and soft, so for a baked version use a dry breading instead.
Can I use the batter for chicken or shrimp?
Yes. Chicken pieces need to reach 165 degrees F, and shrimp need about 2 minutes per side until pink and opaque.
Can I use water instead of club soda?
Yes. Use iced water, and add the liquid right before frying so the batter stays cold.
Crispy Cornmeal Battered Fish
Equipment
- Heavy pot or Dutch oven
- deep fry thermometer
- Mixing bowl
- Wire rack
Ingredients
Main Ingredients
- 1 cup all purpose flour
- ½ cup yellow cornmeal
- 1 tsp baking powder
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 large egg
- 1 cup iced water or club soda
- 1 ½ lb white fish fillets cod or haddock, cut into 4 pieces and patted dry
- 4 cup vegetable oil for frying
Instructions
Cooking
- Heat the oil. Fill a heavy pot with about 2 inches of oil and heat to 350 degrees F.
- Mix the dry batter. Whisk the flour, cornmeal, baking powder, salt, and pepper together.
- Finish the batter. Beat the egg into the iced water or club soda and stir into the dry mix until just combined.
- Fry. Dip the fish in the batter and fry in batches for 3 to 4 minutes per side until golden and 145 degrees F inside.
- Drain. Move the fish to a wire rack and serve right away.
