2 Piece Fish Recipe

Prepare fish

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

In a shallow dish, combine 1 cup buttermilk, 1 tsp salt, 1 tsp black pepper and 1 tbsp hot sauce (if using). Submerge the fillets in the marinade, cover and refrigerate for at least 30 minutes, up to 2 hours. This tenderizes and flavors the fish.

While fish marinates, whisk together the dry breading: 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1/2 tsp dried oregano, 1/2 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper in a shallow wide bowl or rimmed plate.

Set up a dredging station: marinated fish on a plate, the flour mixture in a second plate. If using the egg wash for a thicker crust, whisk 1 egg and 1 tbsp water in a shallow bowl and place it between the fish and flour stations.

Heat 2 cups vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, heat until oil shimmers and a pinch of flour sizzles immediately.

Remove a fillet from the buttermilk, let excess drip off. If using egg wash, dip the fillet into the egg mixture, then press into the flour mixture to coat thoroughly, shaking off excess. If not using egg wash, dredge directly from the buttermilk into the flour, pressing gently to adhere. Repeat with second fillet.

Carefully lower the coated fillets into the hot oil, spacing them so they don’t touch. Fry for 3–4 minutes per side (total 6–8 minutes) depending on thickness, until the crust is golden brown and internal temperature reaches 145°F (63°C). Adjust heat as needed so crust browns without burning.

Using a slotted spatula, transfer cooked fish to a wire rack set over a baking sheet or to a plate lined with paper towels to drain. Let rest 2 minutes.

Squeeze lemon wedges over the hot fish and sprinkle with chopped parsley if using.

Serve the two-piece fish immediately with optional dipping sauce and side items (fries, coleslaw, rice, or salad).

Mix 1/4 cup mayonnaise, 1 tbsp finely chopped tartar or dill pickles, 1 tsp lemon juice, 1/2 tsp hot sauce and 1/8 tsp salt in a small bowl. Taste and adjust seasoning. Chill until serving.