Pat the fillets dry with paper towels. Dry fish equals better adhesion for the coating.
Lightly season the fish with 1 teaspoon kosher salt and a few cracks of black pepper.
Refrigerate uncovered for 10–15 minutes while you set up the dredge. This brief chill helps the crust stick.
In a shallow dish, combine cornmeal, flour, remaining 1 teaspoon kosher salt, black pepper, garlic powder, onion powder, paprika, and cayenne.
Taste a pinch of the dry mix. It should taste boldly seasoned. Adjust salt or spice to your preference.
Pour oil into a heavy skillet (cast iron works best) to 1.5–2 inches depth.
Heat over medium to medium-high until the oil reaches 350–365°F (175–185°C). Use a thermometer for accuracy.
No thermometer? Dip a wooden spoon handle in the oil—steady, lively bubbles mean it’s ready.
Briefly dip each fillet in cold water or club soda, then shake off the excess. This light wet dip creates steam and extra lift in the crust.
Press both sides into the cornmeal mixture. Coat completely and press firmly so the crust adheres.
Set coated fillets on a wire rack for 5 minutes so the coating hydrates and sticks.
Work in batches to avoid crowding. Gently lower fillets into the hot oil.
Fry thin pieces 2–3 minutes per side; thicker pieces 3–4 minutes per side. Aim for deep golden brown and an internal temp of 140–145°F.
Adjust heat to keep oil between 350–365°F. If it drops, wait before adding more fish.
Transfer to a wire rack set over a sheet pan. Sprinkle with a pinch of salt while hot.
Squeeze on fresh lemon juice.
Pass hot sauce or tartar sauce at the table.
Add classic sides: coleslaw, hushpuppies, potato salad, or creamy grits.
