Crispy Southern Fried Fish is first marinated in tangy buttermilk, then coated in a Creole-seasoned cornmeal mixture, and finally, deep-fried to golden brown perfection.
4fish fillets,skinless, boneless, and about a half-inch thick
2cupsbuttermilk
1 ¼cupsyellow cornmeal
¾cupall-purpose flour
1tablespoonCreole seasoningI like Zatarains
1teaspoonkosher salt
1quartpeanut oil
Instructions
Pour the buttermilk into a shallow container or large sealable plastic bag and add the fillets. Allow them to soak for about 30 minutes.
While the fillets are soaking, place the cornmeal, flour, Creole seasoning, and salt in a large shallow pie plate or bowl and use a whisk or fork to combine.
Take a fillet and let any excess buttermilk drain off, then dredge in the cornmeal mixture. Make sure the entire fillet is coated. Place on a wire rack to rest. Repeat with the other fillets.
Place a cast-iron skillet or Dutch oven over medium-high heat and add the peanut oil.
Use a candy or deep-fry thermometer to test the oil temperature and bring it up to 375°F. When the oil has reached the correct temperature, carefully add the first fillet; if the temperature drops, wait until it has come back up before adding another fillet. Do not crowd the fish, and only cook one or two fillets at a time. Keep the temperature at 375°F by increasing or decreasing the heat.
Let the fish fry for two to three minutes or until they are floating and golden brown.
Use a spider skimmer or fish spatula to remove the fillets from the oil. Place on a wire cooling rack to drain. Repeat with the other fillets.
Serve immediately with catsup, tartar sauce, remoulade sauce, or cocktail sauce and your favorite side dishes.
Video
Notes
Any firm white fish such as catfish, grouper, mackerel, bass, perch, crappie, flounder, tilapia, mullet, cod, whiting, speckled trout, and red snapper can be used. Letting the fish fillets sit with their coating on a wire rack for a few minutes before cooking helps the cornmeal coating stay put while the fillet is frying for the ultimate crispy coating.For the best results, don't skip letting your fillets soak in buttermilk before coating them with the cornmeal mixture.I often recommend making your own buttermilk by mixing milk with vinegar or lemon juice for baking, but you need to use real buttermilk for the best flavor in this recipe.If you want to keep grease splatter down to a minimum, use a large high-sided stockpot or Dutch oven instead of a cast-iron skillet, and use a wire screen splatter guard while your fish is frying.When purchasing your fish, try to find boneless, skinless fillets about a half-inch thick. Fresh is best, but frozen works too.If your fillets are frozen, let them thaw before using them, and pat dry with a paper towel before you soak them in the buttermilk. Water and hot oil do not play well together.If your fillets are large, especially if this is your first frying fish, I recommend cutting them into small pieces or nuggets. They will be easier to manage.