Southern-Style Fried Fish

Indulge in the irresistible flavors of Southern cuisine with this recipe for Southern-Style Fried Fish. Perfectly seasoned and coated in a crispy cornmeal batter, this fried fish is a true Southern classic that’s sure to please any seafood lover.

Whether served as a main dish for dinner or as a satisfying snack, this Southern-style fried fish is guaranteed to satisfy your craving for crispy, golden goodness.

Kitchen Equipment Needed:

1. Deep fryer or large skillet
2. Paper towels
3. Tongs or slotted spoon
4. Wire rack (optional, for draining)

Ingredients:

For the Fried Fish:

• 4 fillets of white fish (such as catfish, tilapia, or cod)
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
• Vegetable oil, for frying
• Lemon wedges, for serving (optional)

For the Remoulade Sauce (optional, for serving):

• 1/2 cup mayonnaise
• 2 tablespoons finely chopped pickles or pickle relish
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon hot sauce (such as Tabasco)
• 1 teaspoon paprika
• Salt and pepper to taste

Directions:

1. Prepare the Fish: Pat the fish fillets dry with paper towels and season both sides with salt and pepper. Set aside while you prepare the batter.
2. Make the Batter: In a shallow dish, combine the cornmeal, flour, salt, black pepper, paprika, and cayenne pepper (if using). Mix well to combine.
3. Coat the Fish: Dredge each fish fillet in the seasoned cornmeal mixture, pressing gently to adhere the batter to the fish.
4. Heat the Oil: In a deep fryer or large skillet, heat enough vegetable oil to fully submerge the fish fillets. Heat the oil to 350°F (180°C) over medium-high heat.
5. Fry the Fish: Carefully add the coated fish fillets to the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry the fish for 4-5 minutes per side, or until golden brown and crispy. Use tongs or a slotted spoon to carefully flip the fish halfway through cooking.
6. Drain and Serve: Once the fish is cooked to perfection, remove it from the oil and transfer it to a paper towel-lined plate or wire rack to drain any excess oil.
7. Make the Remoulade Sauce (optional): In a small bowl, whisk together the mayonnaise, chopped pickles or pickle relish, Dijon mustard, lemon juice, hot sauce, and paprika until smooth and well combined. Season with salt and pepper to taste.
8. Serve and Enjoy: Serve the Southern-style fried fish hot, garnished with lemon wedges if desired, and accompanied by the optional remoulade sauce for dipping. Enjoy the crispy exterior and tender, flaky interior of this classic Southern delicacy!