Pirate Pak Fish Recipe

Prep the fish

Pat the Ocean Wise white fish fillet dry with paper towels. Trim to a uniform thickness (about 3/4 to 1 inch) so it cooks evenly. Lightly season both sides with 1/4 tsp kosher salt and a pinch of black pepper.

Make wet and dry stations

In a shallow bowl whisk the egg with the buttermilk until combined. In a separate shallow plate combine the flour, baking powder, garlic powder, onion powder, smoked paprika, remaining 1/2 tsp kosher salt and remaining black pepper; mix well. On a third plate combine the cornmeal and panko breadcrumbs and gently blend so the crumb texture is uniform.

Bread the fish (3-step dredge)

Working one piece at a time, dredge the fillet first in the seasoned flour, shaking off excess. Dip into the egg-buttermilk mixture, letting extra drip off. Press the fillet into the panko-cornmeal mixture, ensuring an even coat and pressing gently to help adhesion. Place the breaded fillet on a wire rack and let rest 10 minutes to set the crust.

Heat the oil

Pour 2 cups of neutral oil into a heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of breadcrumbs into the oil — it should sizzle immediately and float up.

Fry the fish

Carefully lower the breaded fillet into the hot oil. Fry for 3 to 4 minutes per side depending on thickness, turning once with tongs or a slotted spatula, until the crust is golden brown and an instant-read thermometer in the thickest part reads 140–145°F (60–63°C). Do not overcrowd the pan; fry only one piece at a time. If oil temperature drops, allow it to return to 350°F before adding the fish.

Drain

Using a slotted spatula, transfer the cooked fillet to a wire rack set over a baking sheet or to paper towels to drain excess oil. Rest 2 minutes to let carryover heat finish cooking and to keep the crust crisp.

Plate the Pirate Pak Fish with lemon wedges and a dollop of tartar or house sauce on the side. Sprinkle optional chopped parsley over the fillet for color. Serve immediately while hot and crispy.