Step-by-step instructions
- Pat the fish fillets dry using paper towels. Lightly season them with salt and black pepper.
- In a shallow bowl, combine the cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Pour the buttermilk into a separate bowl, ready for dipping.
- Take each fish fillet, dip it into the buttermilk, allowing any excess to drip off. Then, coat it well in the cornmeal mixture, pressing gently to ensure it sticks.
- Heat vegetable oil in a wide skillet over medium-high heat.
- Fry the coated fish in batches, cooking each side until golden brown and crispy, around 3 to 4 minutes depending on thickness.
- Once cooked, transfer the fillets to a paper towel-lined plate to remove excess oil, then serve hot with lemon wedges squeezed over the top.
Best ways to enjoy it
To serve your freshly fried Southern Fish, consider pairing it with a side of coleslaw or crispy fried okra for that quintessential Southern feel. A side of hushpuppies could also round out the meal beautifully. For an added twist, toss together a zesty tartar sauce for dipping, or serve it alongside a fresh garden salad for a brighter touch.
Keeping leftovers fresh
If you happen to have leftovers (which can be unlikely since it’s so good!), storing them requires a little attention to detail. Allow the fried fish to cool completely before placing it in an airtight container. Store it in the refrigerator for up to 2 days. To reheat, place the fish in a preheated oven at 350°F (around 175°C) to regain its crispiness without drying out. Avoid reheating in the microwave, as that can result in a soggy texture.
Helpful cooking tips
- Make sure your oil is properly heated before frying; a drop of water should sizzle on contact. This ensures that each piece gets that golden brown finish without absorbing too much oil.
- For an extra crunch, double-dip your fillets: after the first cornmeal coating, dip back in buttermilk and then a final coat of cornmeal.
- Don’t crowd the pan while frying—the oil temperature will drop, resulting in less crispy fish.
Creative twists
Why not mix things up? You can add different spices to your coating mix, such as Old Bay seasoning for a unique kick, or even try a gluten-free version using chickpea flour and a gluten-free cornmeal. If you like a tangy flavor, incorporate some lemon zest into the cornmeal mix for added freshness.
Common questions
How long does this recipe take from start to finish?
From prep to serving, you can have your Southern Fish Fry ready in just about 30 minutes!
Can I use frozen fish fillets?
Yes, but make sure to thaw completely and pat dry before seasoning and coating to achieve the best texture.
What’s the best oil for frying fish?
Vegetable oil is great for frying thanks to its high smoke point. Alternatively, you can use canola or peanut oil for a neutral flavor.
Now you’re ready to dive into your Southern Fish Fry—happy frying!
