Southern Pan Fried Fish
Classic delicious southern fried fish is lightly seasoned and fried in a pan until golden and crisp. Crispy whiting fish is the best!
Servings 6 people
Ingredients
- 2 lb Fish Fillet whiting, cod, catfish
- salt and pepper for taste
- vegetable oil for frying
Flour Mixture
- ¾ cup cornmeal
- 1 tbsp all purpose flour
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- salt and pepper for taste
Instructions
- Lightly season the fish with salt and pepper. Set aside. In a large bowl, combine the flours and all of the seasonings.
- Dredge the fillets in the breading mixture one at a time. Place the coated fillets on a parchment lined baking sheet. Let them sit for 10-15 minutes. Heat oil in a large skillet over medium heat to 350 degrees Fahrenheit. Fill the pan with the vegetable oil halfway.*See notes. Fry the fillets in batches but do not crowd the pan. Cook for 3-4 minutes on each side. Drain on a paper towel. Serve immediately since the crispiness won't last very long!
Notes
COOK TIPS:
- Use your choice of fish, whiting, cod, catfish.
- Make sure all the bones are removed from the fish.
- To make this gluten free, eliminate the flour.
- Pat the fish dry.
- Season the fish lightly with salt and pepper.
- Gently press the breading into the fish and shake off excess flour before you add it to the oil.
- Coat the fish then leave it alone for 10 minutes. This will help keep the coating from falling off.
- Use a good quality non-stick pan or cast iron skillet to fry your fish.
- Do not fill the skillet more than halfway with oil.
- Make sure the hot oil is @ the correct temperature (350 degrees F) before the fish is added to the skillet.