Perfectly Flavorful Fish Fry: Crispy and Spicy Delight

This delectable fish fry recipe is a crispy and spicy delight, perfect for those who love flavors that excite their taste buds. The fish fillets are coated with a seasoned, crispy batter and fried to golden perfection. Serve it hot with a side of tartar sauce or a fresh salad for a complete meal that will impress your family and friends.

Ingredients:
– 4 fish fillets (tilapia, cod, or catfish work well)
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1 tablespoon paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon cayenne pepper (adjust to taste)
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– 2 eggs
– 1/4 cup milk
– Vegetable oil for frying
– Lemon wedges and tartar sauce for serving

Instructions:
1. Prep the Fish: Rinse the fish fillets under cold water and pat them dry with paper towels. Cut the fish into smaller pieces if desired.
2. Prepare the Coating: In a shallow dish, combine the flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well.
3. Whisk the Eggs: In another shallow dish, whisk the eggs with the milk until well combined.
4. Coat the Fish: Dip each fish fillet into the egg mixture, ensuring it is fully coated, and then dredge it in the flour mixture. Press the coating onto the fish to ensure it sticks well. Repeat with all fillets.
5. Heat the Oil: In a deep skillet or frying pan, heat about 1/2 inch of vegetable oil over medium-high heat until hot but not smoking (around 350°F or 175°C).
6. Fry the Fish: Carefully place the coated fish fillets into the hot oil. Fry for about 3-4 minutes on each side, or until the fish is golden brown and crispy. Cook in batches if necessary to avoid overcrowding the pan.
7. Drain and Serve: Remove the cooked fish fillets from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve the fish hot with lemon wedges and tartar sauce on the side.