Cornmeal Crusted Fish Fillets

Tender fish fillets coated in a crispy cornmeal crust—lightly seasoned and pan-fried to golden perfection.

Ready in 25 minutes Rich in smoky flavor Traditional Nigerian recipe
Cornmeal
PART OF THIS DISH

Ingredients

  • 1 lb white fish fillets (e.g., tilapia)
  • ½ cup cornmeal
  • ¼ cup all-purpose flour
  • 1 tsp paprika, salt & pepper
  • Oil for frying
Cornmeal

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Method

  1. Mix cornmeal, flour, and seasoning on a plate. Pat fish dry and dredge in mixture.
  2. Heat oil in a skillet over medium-high.
  3. Fry fillets 3–4 minutes per side until golden.
  4. Drain and serve with lemon wedges.
Dish image Image for illustrative purposes only. Final presentation may vary.
Cornmeal
CHEF'S TIP

Pat the fish dry before dredging, and use a mix of fine and medium cornmeal for extra crunch.

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