CHICKEN FRIED FISH

Chicken Fried Fish image

Provided by Pat Duran

Categories Fish

Time 15m

Number Of Ingredients 12

BUTTERMILK MARINADE
1 c buttermilk
1/4 c minced red onion
1/4 c chopped scallions
3 Tbsp minced fresh dill
1 tsp grated lemon zest
1/2 tsp chili paste
FISH AND FRYING
4 medium -7 oz. each fish fillets cod, trout,or white,etc.
sea salt and white pepper
flour for dredging
peanut oil or vegetable oil for frying

Steps:

1. Buttermilk marinade; Combine all the marinade ingredients in a baking dish; whisk ingredients well.
2. Lay the fillets in the marinade, making sure the fish is completely covered. Cover dish with plastic wrap and place in the refrigerator for at least 2 hours and up to 6 hours.
3. Frying; When ready to fry, remove fish from marinade and season them with the salt and pepper. Dredge fish well with the flour.
4. Heat 1/4 inch of oil in a cast iron skillet or other non stick heavy pan, until very hot, but not smoking. Fry fish in batches for about 1 1/2 minutes on one side, then turn and fry for another 45 seconds. The crust should be golden..Serve with herb tartar sauce.