Bucket Of Fried Fish Recipe

Prep fish

Rinse the fillets under cold water and pat dry with paper towels. Trim to roughly equal sizes so they cook evenly (aim for 4–6 oz per piece).

Place the fillets in a shallow dish or zip-top bag. Combine the buttermilk, hot sauce, 1.5 tsp salt and 1 tsp black pepper in a bowl, then pour over the fish so each piece is submerged or well coated.

Cover and refrigerate for at least 30 minutes and up to 4 hours. This both seasons and tenderizes the fish and helps the breading adhere.

While the fish marinates, mix the breading: in a shallow wide bowl or rimmed baking sheet, whisk together the all-purpose flour and cornmeal until evenly combined.

Add paprika, garlic powder, onion powder, cayenne, dried oregano, 2 tsp salt and 1 tsp black pepper to the flour-cornmeal mixture and stir thoroughly so the spices are evenly distributed.

Set up a dredging station: one bowl for the marinated fish (or use the marinade dish), and the seasoned flour-cornmeal mixture in another. Be ready to shake off excess marinade so the dry mix adheres rather than clumps.

Heat oil: Pour enough vegetable oil into a large heavy skillet or Dutch oven to reach about 1 to 1.5 inches depth (approximately 1.5–2 cups for a 10-inch skillet). Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle immediately and float without browning quickly.

Bread the fish: Remove one fillet at a time from the marinade, letting excess drip back into the dish. Dredge thoroughly in the seasoned flour-cornmeal mixture, pressing lightly so the coating adheres. Shake off excess and place on a rack or tray. Repeat for all pieces.

Fry in batches: Do not overcrowd the pan. Carefully lower 2–3 pieces into the hot oil (depending on pan size). Maintain oil temperature around 325–350°F; if it drops, allow it to recover between batches. Fry until golden brown and cooked through, about 3–5 minutes per side (total 6–10 minutes) depending on thickness. Internal temperature should reach 145°F (63°C) and the fish should flake easily.

Drain: Use a slotted spatula or tongs to transfer the fried pieces to a paper-towel-lined baking sheet or platter to drain excess oil. Keep finished batches warm in a 200°F (95°C) oven while you finish remaining fish.

Serve: Transfer the 8-piece bucket to a serving container. Garnish with lemon wedges and sprinkle with chopped parsley if using. Serve immediately with preferred sides and tartar or cocktail sauce if desired.

Optional additional pieces pricing note: This recipe yields 8 pieces. For each additional piece, prepare using the same breading and frying steps; estimate about 3–5 minutes frying per side depending on thickness.