Fish Fried The Southern Way
Southern-style fried fish is a flavorful, crispy delight that brings together traditional seasonings and techniques to create the perfect golden crust. This recipe calls for fresh fish coated in seasoned cornmeal and deep-fried to perfection. It’s a comforting and classic dish, often served with hush puppies, coleslaw, and lemon wedges for a complete Southern experience.
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
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