Ingredients:

  • 900 g (2 lbs) White fish fillets (Catfish, Whiting, or Tilapia), cut into 10–12 cm portions
  • 350 ml (1½ cups) Buttermilk
  • 1 Tbsp Hot sauce (such as Tabasco or Louisiana style)
  • 1 tsp Kosher salt (for marinade)
  • ½ tsp Freshly ground black pepper
  • 120 g (1 cup) All-purpose flour
  • 120 g (1 cup) Fine yellow cornmeal
  • 60 g (½ cup) Fine corn flour or rice flour
  • 2 Tbsp Old Bay or Creole seasoning blend
  • 1 Tbsp Garlic powder
  • 1 Tbsp Onion powder
  • 1 tsp Smoked paprika
  • 1 tsp Kosher salt (for dry coating)
  • 5 L (6 cups) High smoke-point oil (Peanut, Canola, or Vegetable oil)

Instructions:

  1. Prep the Fish: Pat the fish portions completely dry using paper towels.
  2. Combine Marinade: In a shallow dish, whisk together the buttermilk, hot sauce, salt, and pepper.
  3. Marinate: Submerge the fish fillets completely in the buttermilk mixture. Cover and refrigerate for a minimum of 30 minutes (or up to 2 hours).
  4. Mix Dry Ingredients: In a separate, wide shallow dish, whisk together the flour, cornmeal, corn flour/rice flour, and all seasonings (Creole blend, garlic, onion, paprika, salt). Ensure the mix is homogenous.
  5. Dredge: Remove the fish from the marinade, shaking off any excess liquid (a little cling is good, excess is not).
  6. Coat Thoroughly: Press the fish firmly into the dry mixture, ensuring every surface is thickly coated.
  7. Rest/Set: Place the coated fillets on a wire rack and let them air dry/rest at room temperature for 10 minutes. This hydration period helps the crust set and prevents the coating from falling off during frying.
  8. Heat the Oil: Pour oil into a heavy-bottomed pot to a depth of at least 5 cm (2 inches). Heat the oil slowly to 175°C (350°F). Use a deep-fry thermometer for accuracy.
  9. Batch Fry: Gently lower 2–3 pieces of fish into the hot oil, ensuring you do not overcrowd the pan, which would drop the oil temperature drastically.
  10. Cook to Perfection: Fry for 4–6 minutes per side, turning carefully once, until the crust is a deep golden brown and crisp. The internal temperature should reach 63°C (145°F).
  11. Drain and Season: Remove the fish using tongs or a spider skimmer. Immediately place them on the wire rack over the baking sheet to drain excess oil. While still piping hot, lightly sprinkle with a final pinch of kosher salt.
  12. Repeat: Bring the oil back up to 175°C (350°F) before frying the next batch. Serve immediately.