Before You Begin: Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.

Pat the fish fillets completely dry, then season with salt, pepper, garlic powder, and paprika.

In a bowl, mix flour, cornmeal or panko, baking powder, salt, black pepper, and cayenne. In another bowl, whisk eggs with milk.

Heat frying oil to 350–375°F (175–190°C). Maintain temperature using a thermometer.

Dip each fish fillet into the egg mixture, then dredge in the flour mixture, pressing gently to help coating stick.

Fry the fish in batches for 3–5 minutes per side, or until golden brown and the internal temperature reaches 145°F (63°C) and the fish flakes easily.

Transfer cooked fish to a wire rack to keep the crust crisp. Serve immediately with lemon wedges.

Food Safety Note: Keep raw fish separate from ready-to-eat foods. Wash hands and surfaces thoroughly after handling raw fish.

Cooking Notes (Servings & Time)

This recipe makes 4–6 servings, depending on the size of the fish fillets and portion size.

Total cooking time ranges from 25–35 minutes, including prep and frying, depending on oil temperature and fillet thickness.

Fry fish in small batches to maintain oil temperature and ensure even cooking.

Thicker fillets may require slightly longer frying time, while thinner fillets will cook more quickly.

Fish is fully cooked when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.