Southern Style Golden Fried Fish Recipes

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SOUTHERN FRIED FISH



Southern Fried Fish image

This extra crispy fried fish recipe is one of my go-tos whenever I have family and friends over for a visit and to share a good meal. You can also use this on shrimp, but here in Savannah, our favorite fish to fry are whiting and flounder. The batter is light and flavorful and the fish is perfect as an accompaniment to any vegetable or as a sandwich. I like to add a dash of hot sauce and have yellow mustard on hand for dipping.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1/3 cup rice flour
1 1/2 teaspoons Creole seasoning
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1 cup yellow cornmeal
1 1/2 cups vegetable oil or peanut oil
4 fish fillets, such as whiting or flounder, 6 to 8 ounces each
Hot sauce, to taste

Steps:

  • In a medium bowl, combine the rice flour, Creole seasoning, black pepper, garlic powder smoked paprika and yellow cornmeal, and whisk together until evenly mixed. Add the seasoned cornmeal to a large piece of wax paper.
  • Heat the oil in a large, deep cast-iron skillet until at least 325 degrees F (or add a few drops of cornmeal and if it sizzles, it's ready to start frying).
  • Rinse off the fish fillets and place in a large baking dish. Shake a few drops of hot sauce on both sides of 2 of the fish fillets, then coat both sides with the seasoned cornmeal. Fry the coated fillets in the hot oil, without turning, until the edges turn brown, about 4 minutes. Flip over and fry about another 4 minutes. Drain on a paper towel or wire rack. Repeat the coating and frying with the remaining 2 fillets.

SOUTHERN STYLE GOLDEN FRIED FISH



Southern Style Golden Fried Fish image

Living on the coast of North Carolina, we have access to some wonderful, local fresh fish. I love flounder filets, virginia mullet and all of the other fresh catches that come in. We love Calabash style seafood and this fried fish is excellent! Just serve with hushpuppies, cole slaw and baked potato for a wonderful, coastal...

Provided by Elaine Bovender

Categories     Other Main Dishes

Time 20m

Number Of Ingredients 9

1 lb your favorite fresh fish filets (you can use flounder, white fish, perch or whatever you like. i used virginia mullet in the picture).
1/2 to 3/4 c buttermilk
1/2 c *self rising flour
1/2 c *self rising white cornmeal (not mix)
1/4 tsp old bay seasoning
1/2 tsp salt
1/2 tsp pepper
oil for frying
*self rising flour and cornmeal seems to give a lighter coating and adheres well.

Steps:

  • 1. Pour buttermilk in shallow bowl. Add fish filets, turning to coat. Refrigerate for about one hour.
  • 2. Mix together flour, cornmeal and seasonings. Remove fish from refrigerator. Shake off excess buttermilk. Roll fish in seasoned corn meal mixture.
  • 3. Heat oil in deep fryer to about 375 degrees. Drop fish pieces in hot oil and deep fry for about 4 to 5 minutes or until golden brown. Drain on paper towels. Sprinkle with additional salt/pepper, if desired and serve hot with hushpuppies, slaw and your favorite potato.

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