Fried fish has a way of transporting you right to the heart of Southern comfort food, where each bite is as satisfying as a warm summer breeze. This “Fish Fried The Southern Way” recipe encapsulates the simple pleasures of cooking with a touch of Southern hospitality.
It’s not just about the delicious result, but the joyous process of making it. So, whether you’re a seasoned chef or just starting out, this recipe promises a dish that’s as fun to make as it is to eat.
Serve your delightful Southern fried fish with tartar sauce and a side of creamy grits for the ultimate comfort meal. Enjoy the crispy exterior and the tender, flaky interior that makes this dish a beloved classic in Southern cuisine.
Fish Fried The Southern Way
Ingredients:
- 5 pieces of White Fish, 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:
- Prep the Fish: Ensure your fish is slightly damp. Rinse under water and gently shake off the excess. This helps the seasoning adhere better.
- Season Well: Sprinkle the salt, garlic powder, onion north powder, paprika, and black pepper evenly on both sides of the fish. Rub the seasonings in well to make sure every inch is flavorful.
- Coat in Cornmeal: Place the seasoned fish into a large bag or bowl filled with cornmeal. Toss it around until each piece is fully and evenly coated. Let it sit aside for 15-20 minutes, allowing the cornmeal to set slightly as you preheat the oil.
- Heat the Oil: Pour enough vegetable oil into a large pan to completely cover the fish. Heat the oil to 375 degrees Fahrenheit, ready for frying.
- Fry the Fish: Once the oil is hot, carefully add your fish. Fry the fish quickly on high heat—this is the secret to achieving that irresistibly crispy yet juicy texture. Depending on the thickness, fry the fish for about 2 1/2 to 3 1/2 minutes until golden brown and crispy.
- Drain and Serve: Remove the fish from the oil and let it drain on a plate lined with paper towels to remove any excess oil. This keeps the fish crispy.