Well seasoned moist fish fillets with a crunchy cornmeal crust. Ready to eat in less than an hour. Excellent with coleslaw, hush puppies, and fries. I love this fish slathered with a lot of my Homemade Tartar Sauce.
Fried fish is a popular meal on Fridays. This is true in Georgia where I was born and raised. In fact, the fish featured was fried on a Friday for dinner. Also whipped up home homemade tartar sauce. How cool is that?!
Before frying, the fish fillets are soaked in buttermilk for 20 minutes to decrease odor. This also makes fried fish fillets moist and tasty.
Batter contains fine grind yellow cornmeal provided by Bob’s Red Mill. Seasoned with salt, black pepper, and paprika.
Helpful tips for freshening help home after frying fish:
*Open kitchen window (summer or winter) while frying fish.
*Fill a medium sized pot with water. Add 3 tablespoons of distilled white vinegar. Boil while frying fish to fried fish smell.
*After frying fish, wipe stove, back splash, and countertops with a soapy sponge or dish cloth. Dry with a towel.