Many people batter their fish with heavy batters. Not our family. This cornmeal crust allows all the wonderful flavors and textures of a good white fish to shine through. No bulky, greasy batters for me.
Pan Fried Tilapia
- 6 fillets of tilapia or other delicate white fish
- 1 cup plain white cornmeal (NOT the mix!)
- Spices to taste (salt, pepper, cayenne, garlic, etc.)
- Oil for frying
- Cast Iron Skillet
On a plate, cover each side of the fish with a decent coating of the cornmeal and spices. Fry in hot oil until flaky. Serve with Black Pepper and Caper Tartar Sauce. Serves 4.
AnnaShortcakes 
I agree with you! Growing up in Texas, fried catfish was popular and it was always made with cornmeal…as you say, it doesn’t mask the flavors of the fish.
I wish I knew of a good source for catfish… sometimes it just tastes so muddy. But when it is clean tasting, I can practically eat my weight in it 🙂
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