Step 1: Prepare the Fish
- Season the Fish: Pat your fish fillets dry with paper towels. Lightly season both sides of each fillet with salt and pepper. This step is key for bringing out the natural flavor of the fish.
- Buttermilk Soak: In a shallow bowl, whisk together the egg and buttermilk. Submerge the fish fillets in this mixture and let them soak for at least 10-15 minutes. The buttermilk tenderizes the fish and helps the coating stick.
Step 2: Prepare the Coating
- Mix the Dry Ingredients: In another shallow dish, combine the cornmeal, flour, garlic powder, onion powder, paprika, cayenne pepper, and a little more salt and pepper. Stir everything together until evenly mixed. This coating is what gives the fish that Southern-style crunch!
Step 3: Fry the Fish
- Heat the Oil: In a large cast-iron skillet or deep fryer, heat about 2 inches of oil to 350°F (175°C). You want the oil hot enough to crisp the fish but not so hot that it burns the coating.
- Coat the Fish: Remove the fish fillets from the buttermilk and let any excess drip off. Dredge each fillet in the cornmeal-flour mixture, pressing gently to ensure an even coating.
- Fry the Fish: Gently place the fish fillets into the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes per side, or until the coating is golden brown and the fish is cooked through (it should flake easily with a fork).
- Drain the Fish: Remove the fried fish from the oil and place it on a plate lined with paper towels to drain any excess oil. Sprinkle with Cajun seasoning or Old Bay seasoning while still hot for an extra punch of flavor.
Step 4: Serve
- Serve Hot: Serve the fried fish immediately with lemon wedges on the side. The lemon juice adds a burst of freshness that cuts through the richness of the fried coating.
- Optional Sides: Fried fish goes incredibly well with sides like coleslaw, fries, hush puppies, or cornbread. You can’t go wrong with any of those for a full Southern spread!
Tips for Extra Crispy Fried Fish:
- Dry the Fish: Pat the fish dry before seasoning it. This helps the coating stick better.
- Cornmeal Crunch: Cornmeal adds a gritty, crispy texture that flour alone can’t achieve, so don’t skip it!
- Watch the Oil Temp: If the oil gets too hot, your coating might burn before the fish is done cooking. Too low, and the fish will soak up too much oil, becoming greasy.
- Rest Before Serving: Let the fried fish rest for a minute or two after cooking to let the exterior crisp up even more.
Conclusion
You and this fried fish? Yeah, it’s a match made in heaven. With a perfectly seasoned, crunchy exterior and tender, flaky interior, this Southern-style fried fish is going to hit all the right notes. Get those lemon wedges and hot sauce ready—because when it comes to fried fish, it’s about to be “real bad” in the best way possible! Enjoy!