By Kenneth Coppens

Nearly any type of fish can be breaded and fried to make a crispy, tasty meal. When it comes to fried fish, the type of breading you use is almost as important as the type of fish. A popular choice is a pub-style beer batter, but some prefer a lighter dry breading made with cornmeal. A cornmeal breading takes less time to prepare than beer batter and can also be used for oven-baked fish.

Fried fish makes a quick, filling meal.

Step 1

Add at least 1 inch of oil to a frying pan or deep fryer. The oil level must be high enough to submerge the fish fillets. Put the frying pan on the stove at medium-high heat and allow it to come to 375 degrees Fahrenheit. If using a deep fryer, set the heat to 375.

Step 2

Fill a large prep bowl with milk and another bowl with cornmeal. Season the cornmeal to taste with salt and pepper.

Step 3

Dip the fish fillets in milk. The milk adds moisture to the fish and helps the cornmeal stick. Dredge the fillets in the cornmeal mixture until completely covered.

Step 4

Drop the coated fish carefully into the heated oil and allow it to cook until brown and crispy, usually no more than five minutes. A fork should easily slide through the fish when it's fully cooked.

Step 5

Remove the fish with a pair of tongs. Put the fish on paper towel to soak up the extra oil. Serve immediately.