Mississippi Fried Fish Recipe

Pat the fish fillets dry with paper towels and trim any thin edges so they cook evenly.

In a shallow dish or bowl, whisk together the buttermilk, hot sauce, 1 tsp salt, and 1 tsp black pepper. If using pickle brine, stir it into the buttermilk mixture.

Submerge the fish fillets in the buttermilk mixture, cover, and refrigerate for 30 minutes to 2 hours. (30 minutes for delicate fillets, up to 2 hours for a stronger flavor and more tenderizing.)

Prepare the Breading

While the fish marinates, combine the flour, cornmeal, optional fine corn flour, garlic powder, onion powder, smoked paprika, cayenne, 1 tsp salt, and 1/2 tsp black pepper in a wide, shallow dish. Whisk thoroughly so spices are evenly distributed.

Set up a dredging station: one shallow dish with the breading mixture and a plate or wire rack for the breaded fillets. Remove fish from the fridge when ready to fry and let excess buttermilk drip back into the bowl; you want them wet but not dripping.

Dredge each fillet in the breading, pressing gently so the coating adheres. Shake off excess and place the fillets on the rack or plate. For a thicker crust, dip the fillet back into the buttermilk briefly and dredge again (double dredge).

Pour oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch to 1 inch (roughly 2–3 cm for a skillet). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of breading — it should sizzle and brown steadily without burning.

Working in batches (do not overcrowd), carefully lower breaded fillets into the hot oil. Fry for 3–5 minutes per side depending on thickness, turning once when the first side is golden brown. Thicker fillets (3/4-inch) may need closer to 5 minutes per side; thin fillets 3 minutes per side.

An instant-read thermometer inserted into the thickest part of the fish should read 145°F (63°C) or the flesh should be opaque and flake easily with a fork.

Transfer cooked fillets to a wire rack set over a baking sheet or to paper towels to drain briefly. Keep in a warm oven (200°F / 95°C) if cooking in batches to keep them crisp.

Sprinkle chopped parsley over the fish if using and serve with lemon wedges. Offer hot sauce or tartar sauce on the side for dipping.

For an extra Mississippi touch, serve alongside french-fried pickles or drizzle a little more pickle brine into a quick remoulade (mix mayonnaise, a splash of pickle brine, a little hot sauce, and a pinch of smoked paprika).

If you prefer oven-finished fish to reduce oil use: after frying 1–2 minutes per side to set the crust, transfer the skillet to a 375°F (190°C) oven and finish for 6–8 minutes until cooked through.