Ingredients:

  • 4 fillets (approx. 175g / 6 oz each) of white, flaky fish (Haddock, Cod, or Pollock)
  • Pinch of Kosher salt and freshly ground black pepper (for initial seasoning)
  • 120g (1 cup) All-Purpose Flour
  • 60g (½ cup) Fine Yellow Cornmeal
  • 1 Tbsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • ½ tsp Dried Thyme
  • 1 tsp Fine Sea Salt
  • ½ tsp Freshly Ground Black Pepper
  • 500 ml (2 cups) High-Heat Neutral Oil (e.g., Canola, Vegetable, or Sunflower oil)
  • 2 Tbsp (30g) Unsalted Butter (optional)
  • 1 Lemon, cut into wedges
  • Fresh Parsley, finely chopped (for garnish)

Instructions:

  1. Thoroughly pat the fish fillets dry using paper towels. This is crucial—moisture is the enemy of crispness. Lightly season both sides of the fish fillets with a little salt and pepper.
  2. In a shallow dish, whisk together the flour, cornmeal, paprika, garlic powder, onion powder, thyme, salt, and pepper until perfectly combined.
  3. Take one fillet at a time and press it firmly into the coating mixture, ensuring it is completely and evenly covered. Gently shake off any loose flour mixture. Place the coated fillets on a clean plate or tray.
  4. Pour the neutral oil (approx. 1/2 inch deep) and add the butter to a heavy-bottomed pan. Heat over medium-high heat until the oil reaches 350°F (175°C). Use a thermometer to confirm.
  5. Carefully place 1 or 2 fillets into the hot oil, ensuring the pan is not overcrowded. Fry undisturbed for 3 to 5 minutes until the edges are golden brown and crispy. Gently flip the fish and fry for another 3 to 5 minutes until fully cooked (internal temperature 145°F / 63°C).
  6. Immediately transfer the cooked fish to a wire cooling rack and lightly sprinkle with salt. Repeat the frying process with the remaining fillets, ensuring the oil returns to 350°F between batches. Serve immediately with fresh lemon wedges and chopped parsley.