Fish Fillets in Cornmeal Polenta Crust
Crispy, golden perfection meets delicate white fish in this tantalizing recipe for Fish Fillets in Cornmeal Polenta Crust. Each fillet is coated with a flavorful crust made from a blend of fine yellow cornmeal, instant polenta, and aromatic spices like paprika, garlic powder, and oregano, delivering an irresistible crunch in every bite. The double-dredging technique ensures the crust adheres beautifully while staying wonderfully crisp after pan-frying in a light layer of oil. Quick and easy to prepare in just 30 minutes, this dish is perfect for weeknight dinners or casual gatherings. Serve with a squeeze of fresh lemon and a sprinkle of parsley to elevate its bright, fresh flavors. Gluten-free diners can easily adapt the recipe by using a gluten-free flour substitution. Whether you're feeding the family or wow-ing dinner guests, these crispy fish fillets offer a restaurant-quality meal with minimal effort!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces White fish fillets (such as cod, tilapia, or haddock)
- 0.5 cups Fine yellow cornmeal
- 0.25 cups Instant polenta
- 0.25 cups All-purpose flour
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 large Eggs
- 2 tablespoons Milk
- 0.25 cups Vegetable oil (or canola oil)
- 1 whole Lemon wedges (for serving)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Pat the fish fillets dry with paper towels and set them aside.
In a shallow dish, combine the cornmeal, instant polenta, all-purpose flour, garlic powder, paprika, dried oregano, salt, and black pepper. Mix well to create the crust mixture.
In a separate shallow bowl, whisk together the eggs and milk until well blended to make the egg wash.
Dredge each fish fillet first in the cornmeal mixture, ensuring an even coating. Then dip it into the egg wash, and finally coat it again in the cornmeal mixture, pressing lightly so the crust adheres well. Repeat with all fillets and set them aside on a plate.
Heat the vegetable oil in a large skillet over medium heat until shimmering.
Gently place the coated fish fillets into the skillet, being careful not to overcrowd the pan. Cook the fillets in batches, if needed.
Fry the fish fillets for about 3-4 minutes per side, or until the crust is golden and crispy and the fish is cooked through (the internal temperature should reach 145°F or 63°C).
Transfer the cooked fillets to a plate lined with paper towels to drain any excess oil.
Serve the fish fillets hot with lemon wedges on the side and a sprinkle of fresh parsley, if desired.
Nutrition Facts
Calories |
1440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.4 g | 98% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 1575 mg | 68% | |
| Total Carbohydrate | 96.5 g | 35% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 7.1 g | ||
| Protein | 103.2 g | 206% | |
| Vitamin D | 22.1 mcg | 110% | |
| Calcium | 233 mg | 18% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1882 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
