Description
This Golden Graham Breaded Fried Fish is a sweet and savory twist on classic fried fish. Crispy cereal coating meets Cajun spice and tender flaky fish for a Southern-style dish you’ll crave again and again.
Ingredients
Scale
- 6 filets of fish (cod, tilapia, catfish, etc.)
- 2 tablespoons Cajun seasoning
- 2 eggs, beaten
- 2 cups buttermilk
- 1 cup flour
- 2 cups Golden Grahams cereal, crushed
- Peanut oil (for frying)
Instructions
- Heat 2–3 inches of peanut oil in a deep skillet or Dutch oven over medium heat until it reaches 350°F (175°C).
- In a bowl, combine flour and Cajun seasoning. In a second bowl, beat the eggs with buttermilk. Place crushed Golden Grahams cereal in a third bowl.
- Pat fish filets dry. Dredge each in the flour mixture, then dip into the buttermilk-egg mix, and finally press into the crushed cereal, coating fully. Let rest for 5–10 minutes.
- Fry filets in hot oil for 3–4 minutes per side or until golden and cooked through. Do not overcrowd the pan.
- Transfer fried fish to a wire rack to drain and cool slightly. Sprinkle with extra Cajun seasoning if desired.
- Serve hot with tartar sauce, coleslaw, or on toasted buns.
Notes
- Use a thermometer to keep oil at 350°F for even frying.
- Crush cereal with a rolling pin for a mix of fine and chunky texture.
- Let breaded fish rest before frying for better coating adhesion.
- Reheat leftovers in oven or air fryer for crisp results.
Nutrition
- Serving Size: 1 filet
- Calories: 410
- Sugar: 5g
- Sodium: 520mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 95mg