Fish Fried The Southern Way

Fish Fried the Southern Way is a crispy, flavorful dish that embodies the heart of Southern comfort food. Lightly seasoned with a perfectly spiced cornmeal coating and fried to golden perfection, this fish is irresistibly crispy on the outside and tender on the inside.

It’s a meal that pairs beautifully with traditional Southern sides like coleslaw, hush puppies, or cornbread. Whether you’re serving it for a casual family dinner or a festive gathering, this recipe will bring smiles to the table.

Kitchen Equipment Needed

• Deep fryer or large cast-iron skillet
• Wire rack or paper towels (for draining)
• Shallow bowls or plates for breading
• Tongs or a slotted spoon

Ingredients Overview

• Fish Fillets: Choose mild, firm white fish such as catfish, tilapia, or cod for the best results.
• Cornmeal: Provides the signature Southern-style crispy coating.
• Seasonings: A mix of spices like paprika, garlic powder, and cayenne pepper adds depth and heat.
• Buttermilk: Ensures the coating sticks and adds a subtle tangy flavor.

Ingredients

• 4 fish fillets (catfish, tilapia, or cod)
• 1 cup buttermilk
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil for frying

Instructions

1. Prepare the Fish: Rinse the fish fillets under cold water and pat them dry with paper towels.
2. Marinate: Place the fillets in a shallow dish and pour buttermilk over them. Let them soak for 15-30 minutes in the refrigerator.
3. Prepare the Breading: In a shallow bowl, mix cornmeal, flour, paprika, garlic powder, cayenne pepper, salt, and black pepper.
4. Coat the Fish: Remove the fish from the buttermilk, allowing excess to drip off. Coat each fillet thoroughly in the cornmeal mixture, pressing gently to adhere.
5. Heat the Oil: Heat about 2 inches of vegetable oil in a skillet or fryer to 350°F (175°C).
6. Fry the Fish: Carefully lower the fillets into the hot oil, cooking 3-4 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan.
7. Drain: Remove the fish with tongs or a slotted spoon and place on a wire rack or paper towels to drain excess oil.
8. Serve Hot: Serve the fish immediately with your favorite Southern sides.

Step-by-Step Instructions

Prepare the fish by soaking it in buttermilk, dredge it in the seasoned cornmeal mixture, and fry to crispy perfection. Serve with lemon wedges for a tangy finish.