In a shallow bowl, combine the flour, cornmeal, garlic powder, paprika, and dried oregano. Mix well to evenly distribute the spices throughout the dry ingredients.
Prepare the Wet Dipping Mixture:
In a separate bowl, whisk the egg and buttermilk together until fully combined. This will be the wet mixture for dipping the fish fillets.
Coat the Fish:
Dip each seasoned fillet into the buttermilk mixture, ensuring it is fully coated. Then dredge the fillet in the flour-cornmeal mixture, pressing gently to coat the fish evenly. Make sure each piece is well-covered for a crispy crust.
Fry the Fish:
Heat about 1-2 inches of vegetable oil in a large skillet over medium-high heat. The oil is hot enough when a small amount of the flour mixture sizzles when dropped into the pan.
Fry the fillets in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes on each side, or until the coating turns golden brown and the fish flakes easily when tested with a fork.
Remove the fried fish from the oil and place them on a plate lined with paper towels to absorb any excess oil.
Serve:
Serve the crispy fried fish immediately, garnished with lemon wedges and fresh parsley if desired. Pair it with your favorite sides like coleslaw, fries, or a fresh green salad for a complete meal.
Tips for Serving and Storing:
Serving Suggestions: Fried fish is delicious on its own or served with a variety of sides like roasted vegetables, rice, or a refreshing tangy slaw. You can also serve it with a homemade tartar sauce or a squeeze of fresh lemon juice for added zest.
Storage: If you have leftovers, store the fried fish in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish on a baking sheet and warm it in a preheated oven at 350°F for 10-12 minutes to retain its crispiness.
Crispiness Tip: For extra crispiness, try double-dipping your fish fillets—once in the wet mixture and again in the dry coating before frying. This adds an extra layer of crunch to each piece.
Variants:
Spicy Fried Fish: Add a teaspoon of cayenne pepper or red chili flakes to the flour mixture for a spicy kick. This variant is perfect for those who enjoy a little heat in their dishes.
Beer-Battered Fried Fish: For a lighter and fluffier batter, substitute the buttermilk with ½ cup of beer. This gives the fish a crispy, airy crust that’s incredibly satisfying.
Herbed Fish: Add a tablespoon of finely chopped fresh herbs (such as thyme, rosemary, or dill) to the flour mixture for an herbal twist that adds depth to the flavor of the fish.
FAQ:
Q1: Can I use frozen fish fillets for this recipe?
A1: Yes, you can use frozen fish fillets, but be sure to thaw them completely and pat them dry before starting the recipe. Excess moisture can make the coating soggy, so it’s important to remove as much water as possible.
Q2: What type of oil is best for frying fish?
A2: Vegetable oil or any neutral oil with a high smoke point, like canola or sunflower oil, works best for frying. These oils allow the fish to fry evenly without burning the coating.
Q3: Can I make the fried fish ahead of time?
A3: While fried fish is best served fresh, you can make it ahead of time and store it in the fridge. To reheat, place the fish on a baking sheet and bake in a preheated oven to restore its crispiness.
Q4: Can I bake the fish instead of frying it?
A4: Yes, for a lighter version of this dish, you can bake the coated fish fillets. Preheat your oven to 400°F, place the fillets on a lightly greased baking sheet, and bake for 15-20 minutes, flipping halfway through, until golden and crispy.
Q5: How can I ensure the fish stays crispy after frying?
A5: To ensure the fish stays crispy, avoid covering it immediately after frying, as the steam can make the coating soggy. Let it rest on a paper towel-lined plate or a wire rack until ready to serve.
This fried fish recipe is the perfect way to elevate your family’s lunch or dinner, turning a simple dish into a flavor-packed delight. The combination of crispy coating, tender fish, and aromatic spices ensures that this recipe will become a regular part of your meal rotation. Give it a try today and watch it become a hit at your table!
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