{
  "id": "CAT01-R09",
  "slug": "cat01-r09-space-coast-cornmeal-fish-fry",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat01-r09-space-coast-cornmeal-fish-fry.html",
  "title": "Space Coast Cornmeal Fish Fry",
  "category": "Florida Seafood & Fish",
  "category_id": "CAT01",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 15,
  "cook_time_minutes": 20,
  "total_time_minutes": 35,
  "primary_cooking_method": "STOVETOP",
  "primary_food": "white fish",
  "vegetarian": false,
  "allergens": [
    "fish",
    "milk",
    "wheat"
  ],
  "ingredients": [
    "1.5 pounds white fish fillets such as whiting, catfish, or tilapia, cut into 3-inch strips",
    "1 cup buttermilk",
    "1 tablespoon hot sauce",
    "3/4 cup yellow cornmeal",
    "1/4 cup all-purpose flour",
    "2 teaspoons Cajun seasoning",
    "1 teaspoon salt",
    "3 cups vegetable oil, for frying",
    "1 lemon, cut into wedges"
  ],
  "directions": [
    "Stir the buttermilk and hot sauce in a shallow dish. Add the fish strips, turn to coat, and refrigerate 10 minutes.",
    "In a second shallow dish, mix the cornmeal, flour, Cajun seasoning, and salt.",
    "Pour the oil into a heavy pot to about 1 inch deep. Clip on the thermometer and heat over medium-high to 350°F. Keep children away from the stove.",
    "Lift each fish strip out of the buttermilk, let the extra drip off, and press into the cornmeal mix to coat all sides. Wash your hands after breading.",
    "Fry in batches without crowding for 3 to 4 minutes, turning once, until deep golden. Adjust the heat to keep the oil near 350°F.",
    "Check a thick piece: the fish should reach 145°F, or be opaque and separate easily with a fork. Drain on a wire rack.",
    "Scrub the lemon before cutting into wedges. Serve the fish hot with lemon and extra hot sauce.",
    "Chill leftovers within 2 hours (1 hour if the room is above 90°F). Let the oil cool completely before discarding it in a sealed container."
  ],
  "food_safety": "Fry fish to 145°F or until opaque and flaky. Keep the fish refrigerated while it soaks, and throw away the used buttermilk and leftover breading. Use a clean rack or plate for cooked fish, and scrub the lemon before cutting.",
  "skill_taught": "Holding frying oil at a steady 350°F with a thermometer for crisp, non-greasy fish.",
  "source": "This Is Florida — Florida Recipes v1.0",
  "license_note": "Free to read on thisisflorida.us. Do not scrape for commercial republishing without permission."
}