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1. Prep the Fish:
- Pat the fish fillets dry with paper towels.
- Season the fish with a bit of salt and pepper on both sides.
2. Prepare the Breading:
- In a shallow dish, combine cornmeal, flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Mix well.
- In another bowl, whisk together the eggs and buttermilk.
3. Coat the Fish:
- Dip each fish fillet into the egg mixture, allowing any excess to drip off.
- Dredge the fish in the cornmeal mixture, pressing lightly to ensure an even coating. Shake off any excess.
4. Fry the Fish:
- Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when it sizzles if you drop a small bit of cornmeal in it.
- Carefully place the fish fillets in the hot oil, frying in batches if necessary to avoid overcrowding.
- Fry for 3-4 minutes per side or until golden brown and crispy.
- Transfer the fried fish to a plate lined with paper towels to drain excess oil.
5. Serve:
- Serve the Southern Fried Fish hot with lemon wedges and a splash of hot sauce if desired.
Tips for Perfect Southern Fried Fish:
- Choose Fresh Fish: Fresh, firm fish fillets work best for frying. Catfish, tilapia, and whiting are popular choices.
- Keep the Oil Hot: Make sure your oil is hot enough before adding the fish. This ensures a crispy crust without soaking up too much oil.
- Don’t Overcrowd the Pan: Fry the fish in batches to avoid lowering the oil temperature, which can result in a soggy crust.
Serving Suggestions:
Pair your Southern Fried Fish with classic sides like coleslaw, hush puppies, mac and cheese, or collard greens. For a lighter option, serve with a fresh garden salad or steamed vegetables.
Let’s Chat!
Do you have a favorite fish fry memory or a secret ingredient that makes your fried fish extra special? Share your stories and tips in the comments below!
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