Fish Dredge

Preparation info

  • Difficulty


  • Makes about

    2¾ cups

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

I like fried fish with a hard, crunchy shell; the texture contrast between the flaky fish and the crunchy crust is what makes the dish for me. Cornmeal provides that shell far better than bread crumbs. It’s also a one-step process—just dump the fish in the dredge and fry. There’s no need to dirty multiple bowls with flour, egg, and bread crumbs.


  • cups (450 g) fine yellow cornmeal
  • 1 tablespoon garlic powder
  • 1 tablespoon Old Bay seasoning
  • 2 teaspoons lemon pepper
  • 1 teaspoon freshly ground black pepper


In a medium bowl, stir together all the ingredients until combined. Transfer to a container with a tight-fitting lid and store in a cool, dark place for up to 6 months.