Fried fish in the south is a different affair from the fried fish and chips in Great Britain (that fish has Jewish roots). Southern-fried fish has a crispy coating of seasoned cornmeal while the European fish is batter fried. Both are delicious, but the Southern-fried fish is quick and easy and without all the messy batter.
- Cook Time
- Prep Time
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon seafood seasoning (such as Old Bay)
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 1 cup buttermilk (or 3 egg whites whisked with 3 tablespoons water for non-dairy alternative)
- ½ cup oil for frying (see tips on frying)
- 6 (six-ounce) sturdy fish filets (cod, Walleye, halibut, or your favorite)
1. Line a baking sheet with brown paper bags and fit a cooling rack over the baking sheet.
2. Whisk together cornmeal, flour, seafood seasoning, paprika, salt and pepper.
3. Place buttermilk in a shallow pan.
4. Heat oil to 370°F.
5. Dredge fish in flour mixture, then buttermilk, and back in flour. Fry until dark golden brown (about 3 minutes) then gently turn the fish and fry the other side.
6. Transfer fried fish to prepared baking sheet. Continue with remaining fish.