Best Southern Style Golden Fried Fish Recipes

Southern-Style Fried Fish Sandwich Recipe - (4.6/5) image

Provided by davidv

Number Of Ingredients 30

COLESLAW:
1/3 cup mayonnaise
1/4 cup buttermilk
1/2 teaspoon celery salt
1/4 teaspoon ground black pepper
3 tablespoons white sugar
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1 (1-pound) bag coleslaw salad mix
HERB TARTAR SAUCE:
1 cup mayonnaise
2 tablespoons dill pickle relish
3 tablespoons chives, chopped
2 tablespoons parsley, chopped
2 tablespoons freshly squeezed lemon juice
SANDWICH:
6 (5.25-ounce) fresh tilapia or flounder filets, cut in half
2 teaspoons salt
1 1/2 teaspoons ground black pepper
1 1/4 cups all-purpose flour
1 1/3 cups cornmeal
3 eggs, beaten
1/4 cup vegetable oil
6 kaiser rolls
HERB TARTAR SAUCE:
1 cup mayonnaise
2 tablespoons dill pickle relish
3 tablespoons chives, chopped
2 tablespoons parsley, chopped
2 tablespoons freshly squeezed lemon juice

Steps:

Coleslaw: Mix together the mayonnaise, buttermilk, celery salt, pepper, sugar, vinegar, and lemon juice in a large bowl. Add the shredded cabbage and carrots and gently toss until evenly coated. Refrigerate until ready to serve, at least 3 hours. Herb tartar sauce: Mix together all of the ingredients and refrigerate until needed, at least 1 hour. Fish: Season both sides of the fillets with salt and pepper. Set up 3 separate bowls-one filled with the flour, one with the cornmeal, and one with the eggs. Dredge the fillets in the flour, then in the eggs, and then into the cornmeal. Heat the oil in a large skillet over medium heat. Once the oil is hot, cook the fish filets in batches until golden brown, about 6 to 8 minutes, flipping them halfway through cooking. Remove the fish from the skillet and place on a paper towel-lined platter. Sandwiches: Spread about 1 1/2 tablespoons tartar sauce on each side of each kaiser roll. Place 2 fish fillets in each sandwich, spreading another layer of tartar sauce between the fillets. Serve immediately while fish is still warm, with the coleslaw on the side.

Southern Fried Fish image

Provided by Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1/3 cup rice flour
1 1/2 teaspoons Creole seasoning
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1 cup yellow cornmeal
1 1/2 cups vegetable oil or peanut oil
4 fish fillets, such as whiting or flounder, 6 to 8 ounces each
Hot sauce, to taste

Steps:

In a medium bowl, combine the rice flour, Creole seasoning, black pepper, garlic powder smoked paprika and yellow cornmeal, and whisk together until evenly mixed. Add the seasoned cornmeal to a large piece of wax paper.
Heat the oil in a large, deep cast-iron skillet until at least 325 degrees F (or add a few drops of cornmeal and if it sizzles, it's ready to start frying).
Rinse off the fish fillets and place in a large baking dish. Shake a few drops of hot sauce on both sides of 2 of the fish fillets, then coat both sides with the seasoned cornmeal. Fry the coated fillets in the hot oil, without turning, until the edges turn brown, about 4 minutes. Flip over and fry about another 4 minutes. Drain on a paper towel or wire rack. Repeat the coating and frying with the remaining 2 fillets.

Southern Style Golden Fried Fish image

Provided by Elaine Bovender

Time 20m

Number Of Ingredients 9

1 lb your favorite fresh fish filets (you can use flounder, white fish, perch or whatever you like. i used virginia mullet in the picture).
1/2 to 3/4 c buttermilk
1/2 c *self rising flour
1/2 c *self rising white cornmeal (not mix)
1/4 tsp old bay seasoning
1/2 tsp salt
1/2 tsp pepper
oil for frying
*self rising flour and cornmeal seems to give a lighter coating and adheres well.

Steps:

1. Pour buttermilk in shallow bowl. Add fish filets, turning to coat. Refrigerate for about one hour.
2. Mix together flour, cornmeal and seasonings. Remove fish from refrigerator. Shake off excess buttermilk. Roll fish in seasoned corn meal mixture.
3. Heat oil in deep fryer to about 375 degrees. Drop fish pieces in hot oil and deep fry for about 4 to 5 minutes or until golden brown. Drain on paper towels. Sprinkle with additional salt/pepper, if desired and serve hot with hushpuppies, slaw and your favorite potato.