Step 1: Prepare the Fish
- Select the Fish: Choose fresh, firm white fish fillets. Rinse them under cold water and pat dry with paper towels. Cut the fillets into serving-size pieces, about 3-4 inches each.
- Season the Fish: Lightly season the fish pieces with salt and pepper on both sides. Set aside.
Step 2: Prepare the Breading Station
- Mix Dry Ingredients: In a shallow dish, combine the all-purpose flour, cornmeal, baking powder, garlic powder, paprika, salt, and black pepper. Mix well to ensure even distribution of the seasoning.
- Prepare Wet Ingredients: In another shallow dish, whisk together the eggs and buttermilk until smooth.
Step 3: Bread the Fish
- Dredge in Flour Mixture: Coat each piece of fish in the flour mixture, shaking off any excess.
- Dip in Egg Mixture: Dip the floured fish pieces into the egg and buttermilk mixture, ensuring they are well-coated.
- Coat Again in Flour Mixture: Return the fish pieces to the flour mixture for a final coating. Press lightly to ensure the breading adheres well.
Step 4: Fry the Fish
- Heat the Oil: In a large skillet or deep fryer, heat about 1 inch of vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil reaches and maintains this temperature for optimal frying.
- Fry the Fish: Carefully place the breaded fish pieces into the hot oil, being mindful not to overcrowd the pan. Fry in batches if necessary. Cook for about 3-4 minutes per side, or until the fish is golden brown and crispy. The internal temperature should reach 145°F (63°C).
- Drain the Fish: Use a slotted spoon to transfer the fried fish to a plate lined with paper towels to drain excess oil.
Step 5: Make the Tartar Sauce (Optional)
- Combine Ingredients: In a small bowl, mix together the mayonnaise, dill pickle relish, lemon juice, and Dijon mustard. Season with salt and pepper to taste.
- Chill: Refrigerate the tartar sauce until ready to serve.
Step 6: Serve and Enjoy
- Plate the Fish: Arrange the crispy fried fish on a serving platter. Garnish with lemon wedges and chopped fresh parsley.
- Serve with Tartar Sauce: If you made the homemade tartar sauce, serve it on the side for dipping.
- Enjoy: Serve the fried fish hot and enjoy the crispy, flavorful delight with your favorite sides such as coleslaw, french fries, or a fresh salad.
Tips and Tricks
- Choose Fresh Fish: For the best results, use the freshest fish available. Fresh fish will have a mild scent and firm, translucent flesh.
- Maintain Oil Temperature: Keeping the oil at a consistent 350°F (175°C) is crucial for achieving a crispy exterior without overcooking the fish.
- Don’t Overcrowd the Pan: Fry the fish in batches to ensure even cooking and maintain the oil temperature.
- Rest Before Serving: Let the fried fish rest on paper towels for a few minutes to drain any excess oil and ensure maximum crispiness.
- Variations: Experiment with different seasonings in the breading mixture, such as cayenne pepper for heat or dried herbs for extra flavor.
Conclusion
This crispy fried fish recipe is a surefire way to delight your taste buds with a perfect blend of textures and flavors. By following this detailed guide, you’ll master the art of frying fish, ensuring a golden, crispy crust and tender, flaky interior. The optional homemade tartar sauce adds a tangy complement, making this dish even more irresistible. Whether for a family dinner or a special gathering, this recipe will keep your visitors engaged and eager to recreate this delicious meal. So, gather your ingredients, heat up the oil, and enjoy the satisfying crunch of homemade fried fish!