Best 3 Southern Fried Fish Fillets Recipes
In the realm of Southern cuisine, fried fish fillets reign supreme, embodying the essence of comfort food. These golden-brown delights, often prepared with catfish, tilapia, or cod, are coated in a flavorful batter or breading, then fried to crispy perfection. Accompanied by an array of delectable sides, such as creamy coleslaw, crisp french fries, or tangy hush puppies, fried fish fillets offer a symphony of flavors and textures that will tantalize your taste buds. Whether you prefer a classic cornmeal crust or a zesty Cajun-spiced coating, this article presents a collection of recipes that cater to every palate. Dive into the world of Southern fried fish fillets and experience the culinary heritage of this beloved dish. From simple and straightforward preparations to more adventurous variations, these recipes will guide you in creating a mouthwatering seafood feast that will leave you and your loved ones craving for more.
Let's cook with our recipes!
SOUTHERN FRIED CATFISH
Steps:
- In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.
- In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.
- Heat oil in deep fryer to 365 degrees F (185 degrees C).
- Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.
Nutrition Facts : Calories 1427.2 calories, Carbohydrate 131.6 g, Cholesterol 145 mg, Fat 78.6 g, Fiber 6 g, Protein 45.7 g, SaturatedFat 13.2 g, Sodium 799.9 mg, Sugar 5.9 g
SOUTHERN FRIED CATFISH
Steps:
- Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F on a deep-fry thermometer. Adjust the heat to maintain the temperature.
- Whisk the cornmeal and flour together in a shallow dish. Combine the seafood seasoning, kosher salt, paprika, and pepper in a small bowl. Season the catfish fillets evenly on both sides with the spice mixture. Pour the buttermilk into another shallow dish. Dip each fillet into the buttermilk, flip once to coat both sides, hold over the pan and allow the excess to drip off. Coat both sides of the fillets in the cornmeal mixture. Set the coated fillets on a cooling rack and let rest for 5 minutes.
- Gently add the fillets, 2 at a time, to the hot oil and fry until golden brown, about 5 to 6 minutes. Remove the fried fillets to a cooling rack set over a newspaper-lined half sheet pan. Repeat method with remaining fillets. Arrange the catfish on a serving platter and serve immediately.
SOUTHERN FRIED FISH
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
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.
Tips:
- Choose the right fish. White-fleshed, mild-flavored fish like tilapia, cod, and catfish are ideal for frying. Avoid fish with a strong flavor, such as salmon or tuna.
- Use a good quality oil. Vegetable oil, canola oil, or peanut oil are all good choices for frying fish. Avoid using olive oil, as it has a low smoke point and can burn easily.
- Heat the oil to the right temperature. The ideal temperature for frying fish is between 350°F and 375°F. You can use a kitchen thermometer to check the temperature of the oil.
- Coat the fish in a batter or breading. This will help to create a crispy crust on the outside of the fish and keep it moist on the inside. You can use a simple flour and egg batter, or you can experiment with different breading recipes.
- Fry the fish in small batches. This will help to prevent the oil temperature from dropping too low and causing the fish to become greasy.
- Drain the fish on paper towels. This will help to remove any excess oil from the fish.
- Season the fish with salt and pepper to taste. You can also add other seasonings, such as lemon pepper, paprika, or garlic powder.
Conclusion:
Southern-fried fish fillets are a classic dish that is easy to make and always a crowd-pleaser. By following these tips, you can ensure that your fried fish fillets are crispy, golden brown, and delicious. Serve with your favorite sides, such as mashed potatoes, coleslaw, or hush puppies, for a complete meal.
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