Fish Fried The Southern Way. In the south we fry our chicken until it is crispy on the outside, flaky and juicy on the inside. Of course we always serve with grits.
- 5 pieces White Fish cut into long lengths
- Vegetable Oil enough to cover fish completely
- 1/2 Cup Yellow Cornmeal
- 1 Tbs Salt
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Paprika
- 1/2 Tsp Black Pepper
Make sure your fish is slightly damp/wet before seasoning it. Rinse it under water and shake off excess water.
Sprinkle the seasoning (salt, garlic powder, onion powder, paprika and pepper) onto both sides of the fish and rub it in well.
Place your fish in a bag or big bowl of cornmeal and toss it until it's fully and well coated then sit it aside for 15 to 20 minutes while the oil is preheating.
Preheat your oil, enough to cover fish, in a large pan, to 375 degrees.
Once your oil has reached 375 degrees add your fish to the hot oil. All you need to do is fry your fish high and quick. High and quick is what gives you crispy juicy fried fish.
Fry the fish for 2 1/2 to 3 minutes on 375 degrees. If you're frying thin pieces of fish fry them for a little over 2 minutes for thicker pieces let them go for 3 to 3-1/2 minutes.
Once your fish is done sit them on a paper toweled plate to drain the excess oil.
Serve with Tartar sauce and grits, if desired.
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