Fish Fried The Southern Way
This Fish Fried The Southern Way recipe brings a taste of Southern hospitality to your kitchen. Coated in seasoned cornmeal and fried to golden perfection, each bite offers a satisfying crunch with a tender, flaky center. Simple yet flavorful, this recipe will transport you right to the heart of Southern comfort food. Perfect for beginners and seasoned cooks alike, it’s a dish that’s as enjoyable to make as it is to eat.
Servings: 4-5
Prep Time: 10 minutes
Cook Time: 15 minutes
Course: Main Course
Cuisine: Southern
Ingredients for Fish Fried The Southern Way
- 5 pieces of white fish fillets (such as catfish or tilapia), cut into long lengths
- Vegetable oil (enough to fully cover the fish when frying)
- 1/2 cup yellow cornmeal
- 1 tbsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp black pepper
Instructions for making Fish Fried The Southern Way
Step 1: Prep the Fish
- Ensure your fish is slightly damp. Rinse each fillet under water and gently shake off any excess. This light moisture helps the seasonings and cornmeal adhere better.
Step 2: Season the Fish
- Sprinkle the salt, garlic powder, onion powder, paprika, and black pepper evenly on both sides of the fish. Rub the seasonings in well, ensuring each piece is fully coated for maximum flavor.
Step 3: Coat in Cornmeal
- Place the seasoned fish into a large plastic bag or bowl with the cornmeal. Toss well until each piece is fully and evenly coated. Let the coated fish sit for 15-20 minutes, allowing the cornmeal to set while you heat the oil.
Step 4: Heat the Oil
- Pour enough vegetable oil into a large pan or deep skillet to fully cover the fish pieces. Heat the oil to 375°F (190°C), the ideal temperature for a quick, crispy fry.
Step 5: Fry the Fish
- Carefully add the fish to the hot oil. Fry quickly on high heat for about 2 1/2 to 3 1/2 minutes, depending on the thickness of the fish, until it reaches a golden brown, crispy exterior.
Step 6: Drain and Serve
- Use a slotted spoon to remove the fish from the oil, placing it on a plate lined with paper towels to absorb excess oil. This step helps keep the fish crispy.
- Serve with tartar sauce, creamy grits, or a side of coleslaw for an authentic Southern meal.
Nutrition (Per Serving)
- Calories: 350-400
- Protein: 20g
- Carbohydrates: 10g
- Fat: 25g
- Fiber: 1g
- Sugar: 0g
Notes and Tips
- Fish Choice: White fish like catfish, tilapia, or cod work best for this recipe, as they hold up well to frying and provide a tender texture.
- Extra Crispiness Tip: For an extra-crispy crust, let the coated fish sit for a few minutes before frying. This helps the cornmeal adhere firmly.
- Reheating Leftovers: To retain crispiness, reheat leftover fish in a preheated oven at 375°F for about 10 minutes, rather than microwaving.
Frequently Asked Questions
What type of oil is best for frying fish?
Vegetable oil, peanut oil, or canola oil are ideal as they have high smoke points, meaning they can be heated to high temperatures without burning.
Can I make this recipe gluten-free?
Yes! Simply use gluten-free cornmeal or a gluten-free fish fry mix, which works just as well for coating the fish.
What can I serve with Southern fried fish?
For a traditional Southern meal, serve with tartar sauce, creamy grits, coleslaw, or cornbread.
Can I use frozen fish fillets?
Yes, but thaw and pat them dry before coating to ensure the seasoning and cornmeal stick well.
How do I know when the fish is done?
The fish is done when it’s golden brown on the outside and flakes easily with a fork. An internal temperature of 145°F also indicates doneness.
Can I make this recipe in an air fryer?
Yes! Preheat the air fryer to 400°F and cook the fish for about 8-10 minutes, flipping halfway through. The result may be slightly less crispy than traditional frying, but still delicious!
Enjoy the crispy, tender goodness of Fish Fried The Southern Way with every bite. This classic Southern recipe is easy to make, delicious to eat, and brings the warmth of Southern comfort food straight to your kitchen. Perfect for family dinners or special gatherings!
Fish Fried The Southern Way
Equipment
- Deep fryer or large skillet
- Slotted spoon or tongs
- Mixing Bowls
- Whisk
- Paper towels
- Plate
Ingredients
- 4 fresh fish fillets catfish, tilapia, or whitefish
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper optional, for heat
- 1 cup buttermilk or milk, for a milder taste
- Vegetable oil for frying
- Lemon wedges for serving
- Fresh parsley chopped (optional, for garnish)
Instructions
- Prepare the Coating
- In a large mixing bowl, combine the cornmeal, flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Mix well to ensure even seasoning.
- Dredge the Fish
- Pour the buttermilk into a separate bowl. Dip each fish fillet into the buttermilk, allowing any excess to drip off. Then, dredge the fish in the seasoned cornmeal mixture, pressing gently to ensure the coating adheres.
- Heat the Oil
- In a deep fryer or large skillet, heat about 1 inch of vegetable oil over medium-high heat. The oil is ready when it reaches 350°F (180°C) or when a small piece of cornmeal sizzles on contact.
- Fry the Fish
- Carefully place the fish fillets in the hot oil, frying them in batches to avoid overcrowding. Cook for about 4–5 minutes per side, or until the fish is golden brown and crispy. Use a slotted spoon or tongs to turn the fillets, ensuring even cooking.
- Drain and Serve
- Once cooked, transfer the fish to a plate lined with paper towels to absorb excess oil. Serve hot with lemon wedges and sprinkle with fresh parsley if desired.
Video
Notes
- For a lighter crust, you can use half cornmeal and half flour.
- This recipe works well with any mild, white fish; just adjust cooking times for thicker fillets.
- To keep fried fish warm while frying in batches, place it on a baking sheet in a 200°F (93°C) oven.
