Ingredients

• 200 g cornmeal
• 100 g all-purpose flour
• 2 piece eggs
• 250 ml milk
• 4 tbsp vegetable oil
• 1 tsp baking powder
• 1 tsp salt
• 1 tbsp sugar
• 600 g fresh fish fillets
• 1 piece lemon
• 1 tsp black pepper
• 2 tbsp butter

Instructions

1. Prepare cornbread batter

   In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar until evenly combined. In another bowl, beat eggs with milk and 2 tbsp oil for 1-2 minutes until smooth. Pour wet ingredients into dry ingredients and stir for 30-60 seconds until just combined - the batter should be slightly lumpy. Do not overmix or the cornbread will become tough.

2. Season the fish

   Pat fish fillets completely dry with paper towels and cut into portion-sized pieces if needed. Season both sides generously with salt and black pepper, then squeeze half the lemon over the fish. Let stand at room temperature for 10-15 minutes until the fish absorbs the seasoning and loses its wet appearance. Do not leave longer than 20 minutes or the acid will start cooking the fish.

3. Cook the cornbread

   Heat remaining 2 tbsp oil in a large non-stick or cast iron pan over medium heat for 2-3 minutes until shimmering. Pour batter into the pan and spread evenly with a spatula. Cook for 8-10 minutes until the bottom is golden brown and crispy, and bubbles form on the surface. Do not move the pan or the bottom will not crisp properly.

4. Flip and finish

   Carefully flip the cornbread using a large spatula or plate to help. Cook the second side over medium heat for 6-8 minutes until golden brown and a toothpick inserted in center comes out clean. The cornbread should sound hollow when tapped. Do not cook on high heat or the outside will burn before the inside is cooked.

5. Fry the fish

   Remove cornbread to a warm plate and add butter to the same pan. Heat over medium-high heat for 1 minute until foaming. Add fish fillets and cook for 3-4 minutes per side until golden brown and the fish flakes easily with a fork. The internal temperature should reach 63°C. Do not overcrowd the pan or the fish will steam instead of frying.

6. Serve immediately

   Cut the warm cornbread into wedges and arrange on plates alongside the fish. Squeeze remaining lemon half over the fish and drizzle any pan juices over both components. Serve within 2-3 minutes while everything is hot and the cornbread is still crispy. Do not let it sit or the cornbread will lose its texture.

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