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.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

Rinse the cod fillets under cold water and pat them dry with paper towels. Set aside on a plate.

Step 2

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.

Step 3

In a separate shallow bowl, whisk together the egg and buttermilk until smooth.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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).

Step 8

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.

Step 9

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

Serving size	2248.5 grams (2248.5g)

Amount per serving	% Daily Value*
Calories	9194

Total Fat 866.50g	1111%
Saturated Fat 128.10g	640%
Polyunsaturated Fat 540.00g
Cholesterol 539mg	180%
Sodium 3564mg	155%
Total Carbohydrate 273.50g	99%
Dietary Fiber 20.50g	73%
Total Sugars 14.50g
Protein 164.70g	329%

Vitamin D 453IU	2263%
Calcium 468mg	36%
Iron 16mg	87%
Potassium 3783mg	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.

Source of Calories

Fat: 81.6%

Protein: 6.9%

Carbs: 11.5%