Southern Fried Fish
Clean the fish and season with salt and lots of black pepper, use garlic powder if you must. Allow to sit for at least 1/2 hour before frying.
Always use fresh corn or peanut oil in a cast iron skillet, heated to at least 350° F. There should be at least 1 inch of hot oil.
Coat fish with a combination of yellow cornmeal and flour, 3 parts corn meal to 1 part flour. Shake off any excess coating.
Lay fish into hot oil and don’t move it until ready to turn… Add other pieces to the pan but don’t crowd.
When fish is brown around the edges, it is ready to turn, usually about 5 minutes in hot oil over medium high heat. Turn fish with a slotted spatula to avoid breaking. Fish should be golden brown on both sides crusty on the outside and moist and flaky on the inside.
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