Southern Fried Bream

This Southern fried bream is a crispy, golden classic made with cornmeal, simple seasoning, and fresh-caught fish. It’s the kind of fish fry that tells a story—of family, fishing, and good grease.

Print Pin

Course: Dinner, Main Course

Cuisine: Southern

Keyword: cornmeal fried fish, fried bream, southern fish fry

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: whole fish

Calories: 220kcal

Author: [email protected]

Cost: 3

Equipment

cast iron skillet
mixing bowl or dredging plate
tongs or fish spatula
paper towels or wire rack
thermometer (optional)

Ingredients

4 whole bream fish, scaled and gutted
to taste salt & pepper
1 cup yellow cornmeal
½ cup all-purpose flour
1 tbsp seasoned salt
1 tsp black pepper
½ tsp paprika
¼ tsp cayenne pepper (optional)
as needed vegetable or peanut oil for frying

Instructions

Rinse each bream under cold water and pat dry with paper towels. Make sure they’re scaled and gutted.
Lightly season the fish inside and out with salt, pepper, and optional garlic powder, onion powder, or Cajun seasoning.
In a shallow dish, mix cornmeal, flour, seasoned salt, black pepper, paprika, and cayenne.
Dredge each fish in the cornmeal mixture, pressing gently to ensure an even coat.
Pour ½ inch of oil into a cast iron skillet and heat to 350–375°F. Test with a pinch of cornmeal—it should sizzle immediately.
Carefully add fish to the hot oil. Fry for 3–4 minutes per side until golden and crispy. Flip gently with tongs or spatula.
Remove fish and drain on a wire rack or paper towel-lined plate. Sprinkle with salt while hot. Serve immediately.

Notes

Use bluegill, sunfish, or shellcracker—just make sure they’re fresh, scaled, and gutted. Don’t overcrowd the pan, and keep the oil steady at 350–375°F. Serve with hush puppies, coleslaw, and plenty of hot sauce. Bonus points if you eat it with your hands on a porch somewhere.

Nutrition