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.
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.
Fill a large prep bowl with milk and another bowl with cornmeal. Season the cornmeal to taste with salt and pepper.
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.
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.
Remove the fish with a pair of tongs. Put the fish on paper towel to soak up the extra oil. Serve immediately.