Fried Fish Dinner Recipe

Trim and Marinate

Pat the fish fillets dry with paper towels and cut into portions if necessary (4-6 oz portions). In a shallow dish combine buttermilk, hot sauce, 1 tsp kosher salt, and 1 tsp black pepper. Submerge the fish in the mixture, cover, and refrigerate for 20–30 minutes to tenderize and add flavor.

Prepare Breading Station

While the fish marinates, set up three shallow containers: (1) seasoned flour mixture, (2) reserved buttermilk from the fish (or a beaten egg if you prefer a thicker coat), and (3) dry crumb mixture. In container 1 combine all-purpose flour, paprika, garlic powder, onion powder, cayenne, 0.5 tsp black pepper, and 1 tsp kosher salt. In container 3 combine cornmeal and panko breadcrumbs if using.

Remove fish from marinade, letting excess drip off. Dredge each fillet first in the seasoned flour (shake off excess), then dip briefly back into the reserved buttermilk (or beaten egg), then press into the cornmeal/panko mixture so an even coating adheres. Place breaded fillets on a wire rack to rest for 5–10 minutes; this helps the coating adhere and prevents it from falling off in the oil.

Heat Oil

Pour about 1 cup (or enough) neutral oil into a heavy skillet or cast-iron pan to reach roughly 1/3–1/2 inch depth. Heat over medium-high heat until the oil reaches 350°F (175°C) or a piece of bread sizzles and browns in about 40–60 seconds.

Fry Fish

Carefully add breaded fillets to the hot oil without crowding the pan (work in batches if needed). Fry for 3–4 minutes per side, turning once, until golden brown and the fish reaches an internal temperature of 145°F (63°C) or flakes easily. Adjust heat as necessary to maintain temperature. Transfer fried fish to a paper towel-lined plate or wire rack. Immediately dot with 1 tbs unsalted butter divided among fillets for a glossy finish and sprinkle with chopped parsley and a squeeze of lemon.

Make Coleslaw

In a bowl combine shredded cabbage and grated carrot. In a separate small bowl whisk together 1/4 cup mayonnaise, apple cider vinegar, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Toss the dressing with the cabbage mixture until evenly coated. Chill while frying the fish so flavors meld.

Roast or Pan-Fry Potatoes

If serving potatoes, preheat oven to 425°F (220°C). Toss halved baby potatoes or wedges with 1 tbs olive oil, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet in a single layer and roast 20–30 minutes, turning once, until crisp and golden. Alternatively, pan-fry in a skillet over medium-high heat until browned and cooked through.

Combine Sauce

Mix 1/4 cup mayonnaise with the finely chopped dill pickle (or 2 tbs relish), 1 tsp chopped capers if using, 1 tsp lemon juice, 1 tsp chopped fresh dill or parsley, 1/4 tsp black pepper, and a pinch (1/8 tsp) of salt. Taste and adjust acidity or salt as desired. Chill until ready to serve.

Plate the fried fish with lemon wedges, a spoonful of tartar sauce, coleslaw, and crispy potatoes if using. Serve immediately while the fish is hot and crisp.