Fish Fried The Southern Way

Southern cuisine is a vibrant tapestry of flavors, rich history, and cultural significance. This culinary tradition has deep roots in the agricultural and coastal regions of the Southern United States, where the convergence of African, Native American, and European influences has created a distinct food culture. At the heart of Southern cooking lies the art of frying, particularly when it comes to fish. One dish that embodies this tradition is "Fish Fried The Southern Way," a delightful recipe that celebrates the simplicity and deliciousness of fried fish.

Discover the rich tradition of Southern cooking with the delightful recipe for Fish Fried The Southern Way. This classic dish celebrates the art of frying fish, bringing together fresh local ingredients and a community spirit. Learn about the marinating process in tangy buttermilk, the perfect seasoned coating, and essential frying techniques. This recipe not only tantalizes taste buds but also fosters togetherness, making it a beloved comfort food for gatherings and special occasions. Enjoy the warmth of Southern hospitality with every crispy, flaky bite!

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Ingredients

1 lb fresh catfish fillets (or your choice of firm white fish)

1 cup buttermilk

1 cup all-purpose flour

1/2 cup cornmeal

1 tsp paprika

1/2 tsp cayenne pepper (adjust for spice preference)

1 tsp salt

1/2 tsp black pepper

Vegetable oil (for frying)

Lemon wedges (for serving)

Hot sauce (optional, for serving)

Instructions

Marinate the Fish: In a large bowl, submerge the fish fillets in buttermilk. Cover and refrigerate for at least 30 minutes to help tenderize the fish and enhance flavor.

Prepare the Coating: In another bowl, mix together the flour, cornmeal, paprika, cayenne pepper, salt, and black pepper. This seasoned mixture will form a crispy coating for the fish.

Heat the Oil: In a large, deep skillet or frying pan, pour in enough vegetable oil to cover the bottom by about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of bread; if it sizzles immediately, the oil is ready.

Coat the Fish: Remove the fish from the buttermilk, letting the excess drip off. Dredge each fillet in the flour and cornmeal mixture, ensuring each piece is thoroughly coated and then shaking off the excess.

Fry the Fish: Carefully place the coated fish fillets in the hot oil, ensuring not to overcrowd the pan. Fry for about 4-5 minutes on each side, or until the fish is golden brown and crispy. The internal temperature should reach 145°F (63°C).

Drain and Serve: Using a slotted spatula, remove the fish from the oil and place them on a plate lined with paper towels to drain any excess oil.

Garnish and Enjoy: Serve the fried fish hot with lemon wedges on the side for squeezing over the top. Drizzle with hot sauce if desired for an extra kick.

Prep Time, Total Time, Servings: 15 min | 1 hour | 4 servings