Fri & Sat Fish Fry Recipe

Trim and portion

Pat the fillets dry with paper towels. Trim away any remaining bones or tough skin and cut into serving portions (about 150–200 g / 5–7 oz each).

Marinate in buttermilk

Place the fish portions in a shallow dish or bowl. Combine buttermilk, hot sauce (if using), 2 tsp salt and 1 tsp black pepper and pour over the fish so they are fully submerged. Cover and refrigerate for 30 minutes to 2 hours (longer for more flavor and tenderness, up to 4 hours).

While the fish marinates, whisk together the coating in a wide, shallow bowl or tray: combine all-purpose flour, cornmeal, panko (if using), paprika, garlic powder, onion powder, dried thyme, cayenne, baking powder, 1 tsp salt and 1/2 tsp black pepper. Mix until evenly combined.

In a separate shallow bowl whisk the 2 eggs with 60 ml milk or cream until smooth. This will help the dry coating adhere and add richness.

Set up a breading station: one tray with the dry coating, one with the egg wash, and a third plate for finished pieces. Remove fish from buttermilk, letting excess drip off. Dredge each piece first in the dry coating (press gently so flour mix adheres), then dip into the egg wash, then return to the dry coating for a final press to form an even crust. Place breaded pieces on a wire rack and let rest 10–15 minutes to set (this prevents the coating from falling off when frying).

Pour oil into a large heavy-bottomed skillet or Dutch oven to a depth of about 2–3 cm (3/4–1¼ inches) and heat over medium-high until it reaches 175–180°C (350–360°F). If you don't have a thermometer, test by dropping a small pinch of the coating into the oil — it should sizzle and float up steadily.

Fry the fish in batches without crowding the pan (3–4 pieces depending on pan size). Gently lower pieces into the oil and fry until golden brown and crisp, about 3–4 minutes per side for 1–1.5 cm thick pieces, or 4–6 minutes per side for thicker portions. Internal temperature should reach 63°C (145°F) and the flesh should flake easily.

Use a slotted spatula or spider to transfer cooked fish to a wire rack set over a baking sheet to drain. Keep cooked batches warm in a 90–100°C (200–210°F) oven if needed while finishing remaining fish. Sprinkle with a little salt and chopped parsley and serve with lemon wedges.

Quick tartar: Stir together mayonnaise, sweet pickle relish, chopped capers, Dijon, lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Chill until serving.

Suggested sides: coleslaw, fries, hush puppies or a simple green salad. Serve fish immediately while hot and crispy.