Fried fish in cornmeal is one of those dishes I make when I'm craving something quick and filling without too much hassle. I always make sure to clean and wash the fish thoroughly, then let it drain. I usually choose sardines, but the recipe works with other small fish as well. After salting and coating the fish in cornmeal, I fry it until it’s crispy on the outside. I place it on paper to absorb excess oil and serve it simply while it’s hot, with salad or garlic sauce.
Quick Info
Total time: about 40-50 minutes (including cleaning, draining, frying)
Preparation time: varies depending on how many fish you have to clean, approximately 20-25 minutes
Cooking time: 15-25 minutes, depending on the number of batches
Servings: 4-5
Difficulty: easy
Recipe type: quick main dish, everyday meal
Ingredients
1 kg sardines (or other small fish)
salt (to taste)
cornmeal (for coating the fish, about 100-150 g, depending on how much sticks)
oil (for frying, enough to cover the bottom of the pan well)
Preparation steps
1. Clean the fish. Cut each sardine open, remove the insides, and rinse them well with cold water.
2. Let the fish drain in a colander or on paper towels. It’s important for them to be as dry as possible to prevent the oil from splattering during frying and to help the cornmeal stick well.
3. Sprinkle salt on both sides of the fish. Set them aside for a few minutes.
4. Pour cornmeal onto a plate or tray. Coat each fish in cornmeal, ensuring they are evenly covered.
5. Heat a pan with enough oil. The oil should be hot before adding the fish.
6. Fry the fish in batches, without overcrowding the pan. Fry them on both sides until golden and crispy. The time varies depending on the size of the fish, but usually a few minutes on each side is enough.
7. Remove the fried fish to a plate lined with paper towels to eliminate excess oil.
8. Continue with the remaining fish in the same way until you finish.
Why I make this recipe often
Fried fish in cornmeal is one of those recipes that doesn’t require much effort or fancy ingredients. I make it when I want a quick meal; it has few ingredients and is easy to adapt based on what fish I find. It’s great hot, straight off the stove, and it never lasts long on the plate.
Tips and variations
Tips
- Dry the fish as well as you can before frying. The cornmeal will stick more evenly, and the oil won’t splatter.
- Don’t overcrowd the pan. If you add too much fish at once, the oil temperature drops, and they won’t be crispy.
- Turn the fish carefully to avoid breaking them.
Substitutions
- You can use any small, fresh fish. Mackerel, anchovies, or even small pieces of larger fish work well.
- If you don’t have cornmeal, flour can be used, but the texture will be different.
Variations
- You can add a bit of pepper or a sprinkle of garlic powder to the cornmeal, but the classic taste is just with salt.
- For larger fish, cut them into pieces but follow the same steps.
- If you prefer a thicker crust, coat the fish in cornmeal twice.
Serving ideas
- The simplest way to serve it is hot, with a seasonal salad or garlic sauce.
- It also goes well with polenta if you want a heartier meal.
- Any leftover fish can be added to a cold salad the next day.
Frequently asked questions
1. What type of fish works for this recipe?
Any small, fresh fish, not just sardines. I’ve used mackerel, anchovies, or larger fish cut into small pieces.
2. Why does the fish need to be dried before frying?
If the fish isn’t well-drained, the cornmeal won’t stick evenly, and the oil may splatter more during frying.
3. Can I use finer cornmeal or does it have to be regular cornmeal?
I use regular cornmeal, not instant or extra fine, because it makes the crust crispy. Finer cornmeal can be used, but the texture will be different.
4. How much oil is needed for frying?
There should be enough oil to cover the bottom of the pan well, but not necessarily enough for deep frying.
5. Can I fry the fish in an air fryer or oven?
I haven't tried it personally. The classic recipe is made in a pan, and the texture won’t be the same if you don’t fry in oil.
Nutritional values
The values are approximate and depend on the fish, how much oil remains, and how much cornmeal actually sticks.
For one serving (approximately 200 g fried sardines, with cornmeal and absorbed oil):
Calories: 350-400 kcal
Protein: 25-30 g
Fat: 20-25 g (includes the oil absorbed during frying)
Carbohydrates: 8-12 g (from cornmeal)
Fiber: less than 1 g
Sardines are rich in omega-3, and frying increases the caloric intake.
Storage and reheating
Fried fish is best when it’s fresh and hot. However, if there are leftovers, they can be stored in the refrigerator for up to 24 hours. They can be reheated for a few minutes in the oven or in a pan without oil, but the crust won’t be as crispy as it was initially. I do not recommend freezing it after frying.
Quick Info
Total time: about 40-50 minutes (including cleaning, draining, frying)
Preparation time: varies depending on how many fish you have to clean, approximately 20-25 minutes
Cooking time: 15-25 minutes, depending on the number of batches
Servings: 4-5
Difficulty: easy
Recipe type: quick main dish, everyday meal
Ingredients
1 kg sardines (or other small fish)
salt (to taste)
cornmeal (for coating the fish, about 100-150 g, depending on how much sticks)
oil (for frying, enough to cover the bottom of the pan well)
Preparation steps
1. Clean the fish. Cut each sardine open, remove the insides, and rinse them well with cold water.
2. Let the fish drain in a colander or on paper towels. It’s important for them to be as dry as possible to prevent the oil from splattering during frying and to help the cornmeal stick well.
3. Sprinkle salt on both sides of the fish. Set them aside for a few minutes.
4. Pour cornmeal onto a plate or tray. Coat each fish in cornmeal, ensuring they are evenly covered.
5. Heat a pan with enough oil. The oil should be hot before adding the fish.
6. Fry the fish in batches, without overcrowding the pan. Fry them on both sides until golden and crispy. The time varies depending on the size of the fish, but usually a few minutes on each side is enough.
7. Remove the fried fish to a plate lined with paper towels to eliminate excess oil.
8. Continue with the remaining fish in the same way until you finish.
Why I make this recipe often
Fried fish in cornmeal is one of those recipes that doesn’t require much effort or fancy ingredients. I make it when I want a quick meal; it has few ingredients and is easy to adapt based on what fish I find. It’s great hot, straight off the stove, and it never lasts long on the plate.
Tips and variations
Tips
- Dry the fish as well as you can before frying. The cornmeal will stick more evenly, and the oil won’t splatter.
- Don’t overcrowd the pan. If you add too much fish at once, the oil temperature drops, and they won’t be crispy.
- Turn the fish carefully to avoid breaking them.
Substitutions
- You can use any small, fresh fish. Mackerel, anchovies, or even small pieces of larger fish work well.
- If you don’t have cornmeal, flour can be used, but the texture will be different.
Variations
- You can add a bit of pepper or a sprinkle of garlic powder to the cornmeal, but the classic taste is just with salt.
- For larger fish, cut them into pieces but follow the same steps.
- If you prefer a thicker crust, coat the fish in cornmeal twice.
Serving ideas
- The simplest way to serve it is hot, with a seasonal salad or garlic sauce.
- It also goes well with polenta if you want a heartier meal.
- Any leftover fish can be added to a cold salad the next day.
Frequently asked questions
1. What type of fish works for this recipe?
Any small, fresh fish, not just sardines. I’ve used mackerel, anchovies, or larger fish cut into small pieces.
2. Why does the fish need to be dried before frying?
If the fish isn’t well-drained, the cornmeal won’t stick evenly, and the oil may splatter more during frying.
3. Can I use finer cornmeal or does it have to be regular cornmeal?
I use regular cornmeal, not instant or extra fine, because it makes the crust crispy. Finer cornmeal can be used, but the texture will be different.
4. How much oil is needed for frying?
There should be enough oil to cover the bottom of the pan well, but not necessarily enough for deep frying.
5. Can I fry the fish in an air fryer or oven?
I haven't tried it personally. The classic recipe is made in a pan, and the texture won’t be the same if you don’t fry in oil.
Nutritional values
The values are approximate and depend on the fish, how much oil remains, and how much cornmeal actually sticks.
For one serving (approximately 200 g fried sardines, with cornmeal and absorbed oil):
Calories: 350-400 kcal
Protein: 25-30 g
Fat: 20-25 g (includes the oil absorbed during frying)
Carbohydrates: 8-12 g (from cornmeal)
Fiber: less than 1 g
Sardines are rich in omega-3, and frying increases the caloric intake.
Storage and reheating
Fried fish is best when it’s fresh and hot. However, if there are leftovers, they can be stored in the refrigerator for up to 24 hours. They can be reheated for a few minutes in the oven or in a pan without oil, but the crust won’t be as crispy as it was initially. I do not recommend freezing it after frying.