Space Coast Cornmeal Fish Fry
Strips of white fish soak briefly in buttermilk, then get a crunchy coat of seasoned cornmeal before frying. Serve with lemon wedges, hot sauce, and coleslaw for a classic fish fry plate. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.
Open interactive cooker (change people count)
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.
Allergens: fish, milk, wheat
Equipment
- heavy pot or deep skillet
- deep-fry or candy thermometer
- 2 shallow dishes
- slotted spoon or spider
- wire rack over a sheet pan
- instant-read thermometer
Ingredients (for 4 servings)
- 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
1. Stir the buttermilk and hot sauce in a shallow dish. Add the fish strips, turn to coat, and refrigerate 10 minutes.
2. In a second shallow dish, mix the cornmeal, flour, Cajun seasoning, and salt.
3. 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.
4. 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.
5. 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.
6. Check a thick piece: the fish should reach 145°F, or be opaque and separate easily with a fork. Drain on a wire rack.
7. Scrub the lemon before cutting into wedges. Serve the fish hot with lemon and extra hot sauce.
8. 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.
Skill taught
Holding frying oil at a steady 350°F with a thermometer for crisp, non-greasy fish.
Affordable substitution
Use frozen swai, pollock, or whiting fillets thawed in the refrigerator overnight, and regular milk with 1 tablespoon lemon juice stirred in for the buttermilk.
Optional variation
Serve with hush puppies and coleslaw, or swap the Cajun seasoning for lemon pepper.
Leftovers & storage
Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below and eat within 3 days. Reheat on a sheet pan in a 375°F oven to 165°F until steaming hot.
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