3 Piece Fish & 3 Piece Chicken Tender Recipe

Prep fish

Pat the fish fillets dry with paper towels. Season both sides lightly with 0.5 tsp salt and 0.25 tsp black pepper. Set aside on a plate while you make the batter.

Make batter

In a medium bowl whisk together 1.25 cups all-purpose flour, 0.25 cups cornstarch, 0.25 cups fine cornmeal (if using), 1 tsp baking powder, 1 tsp salt, 0.5 tsp black pepper, 0.5 tsp paprika and 0.5 tsp garlic powder. Stir in 1 cup buttermilk until combined and thick. Slowly whisk in 0.5 cup cold sparkling water until the batter reaches a smooth, slightly thick but pourable consistency (adjust with a tablespoon more water or flour if needed). The batter should cling to the fish.

Heat oil

Pour neutral oil into a deep, heavy-bottomed pot or deep fryer to a depth of 2–3 inches (about 1 liter). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil — it should sizzle and float up within a few seconds and become golden.

Fry fish

Working one or two pieces at a time (do not overcrowd), dip each seasoned fillet into the batter, letting excess drip off, then carefully lower into the hot oil. Fry for 4–5 minutes, turning once if needed, until the batter is golden brown and the fish registers 145°F (63°C) at the thickest part or flakes easily with a fork. Remove with a slotted spoon or spider and transfer to a plate lined with paper towels to drain. If cooking in batches, keep finished pieces warm in a single layer on a baking sheet in a 200°F (95°C) oven.

Season and rest

Immediately after frying, sprinkle the pieces lightly with a pinch of salt for finishing. Let rest 1–2 minutes before serving with lemon wedges and tartar sauce.

Marinate

Place the 3 chicken tenderloins in a shallow bowl. Combine 0.5 cups buttermilk and 1 tsp hot sauce (if using) and pour over the chicken. Cover and refrigerate for at least 20 minutes (up to 2 hours). The buttermilk tenderizes and flavors the chicken.

Prepare dredge

In a shallow dish mix 0.75 cups all-purpose flour, 0.25 cups cornstarch, 1 tsp salt, 0.5 tsp black pepper, 0.5 tsp paprika, 0.5 tsp onion powder, 0.5 tsp garlic powder, and 0.5 tsp baking powder. In a small bowl beat 1 egg with 1 tablespoon water to make an egg wash.

Coat chicken

Remove chicken from the marinade, letting excess drip off. Dredge each tender first in the flour mixture, then dip into the egg wash, then back into the flour mixture for a double coating. Press the flour onto the surface so it adheres well. Shake off excess.

Fry chicken

Using the same oil heated to 350°F (175°C) (or heat a separate skillet with 1–2 inches oil if needed), carefully lower the coated tenders into the hot oil. Fry 3–4 minutes per side (about 6–8 minutes total) until golden brown and internal temperature reaches 165°F (74°C). Avoid overcrowding; fry in one layer. Remove to paper towels to drain.

Finish

Let the tenders rest 1–2 minutes. Optionally sprinkle with a pinch of salt. Serve hot with ketchup or your preferred dipping sauce alongside the fish.

Arrange the 3 fried fish pieces and 3 chicken tenders on a plate. Garnish with lemon wedges and chopped parsley if using. Serve with tartar sauce and ketchup or other dipping sauces.

Recommended accompaniments: fries, coleslaw, or a simple green salad. Discard oil safely once cooled or strain and store if planning to reuse.