Memphis Cornmeal Battered Cod
Dive into the irresistible flavors of the South with our Memphis Cornmeal Battered Cod, a crispy, golden delight that's perfect for seafood lovers. This recipe combines flaky cod fillets with a perfectly seasoned cornmeal batter infused with paprika, cayenne, garlic, and onion powders for a bold, savory kick. Dipped in a rich buttermilk and egg mixture, the fillets emerge from the hot oil with a crunchy, golden crust that contrasts beautifully with the tender fish inside. Ready in just 30 minutes, this dish is a nod to Southern comfort food, ideal for pairing with coleslaw, fries, or tangy tartar sauce. Serve with fresh lemon wedges to brighten the flavors and bring a touch of zest to your table. Whether it’s a casual family dinner or a crowd-pleasing meal, this fried cod recipe packs flavor, texture, and authenticity into every bite. Perfect for those searching for crispy fried fish recipes or Southern-style seafood.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) cod fillets
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large egg
- 1 cup buttermilk
- 4 cups (for frying) vegetable oil
- 4 pieces (for serving) lemon wedges
Instructions
Rinse the cod fillets under cold water and pat them dry with paper towels. Set aside on a plate.
In a medium bowl, combine the cornmeal, flour, baking powder, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Mix well to evenly distribute the spices.
In a separate shallow bowl, whisk together the egg and buttermilk until smooth.
Heat the vegetable oil in a deep, heavy-bottomed skillet or pot over medium-high heat. The oil should reach a temperature of 350°F (175°C). Use a thermometer for accuracy.
Working one piece at a time, dip each cod fillet into the buttermilk mixture, ensuring it is fully coated. Then dredge it in the cornmeal mixture, pressing gently to adhere the coating evenly.
Carefully place the coated fillet into the hot oil, lowering it away from your body to avoid splashing. Fry 2 to 3 pieces at a time, depending on the size of your skillet, to avoid overcrowding.
Fry each fillet for 3-4 minutes per side, or until the coating is golden brown and the fish is cooked through. The internal temperature of the fish should reach 145°F (63°C).
Remove the fried cod using a slotted spoon or tongs and transfer it to a paper towel-lined plate to drain excess oil. Repeat with the remaining fillets.
Serve the Memphis Cornmeal Battered Cod immediately with lemon wedges on the side for a zesty kick. Pair with coleslaw, fries, or a side of tartar sauce for a classic Southern meal.
Nutrition Facts
Calories |
9194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 866.5 g | 1111% | |
| Saturated Fat | 128.1 g | 640% | |
| Polyunsaturated Fat | 540.0 g | ||
| Cholesterol | 539 mg | 180% | |
| Sodium | 3564 mg | 155% | |
| Total Carbohydrate | 273.5 g | 99% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 14.5 g | ||
| Protein | 164.7 g | 329% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 468 mg | 36% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3783 mg | 80% | |
*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.
