Southern Buttermilk Fried Fish

Fried fish - a great Southern food

Fried fish is a traditional Southern food, and we have lots of fish recipes. For this fish recipe, use small fish in the round or fillets from any lean fish, including flounder, seatrout, grouper, cod, snook, bass, crappie, whiting, or catfish. Rinse the fillets and pat them dry with a paper towel before preparing them for the frying pan or dep fat cooker.

What you’ll need:

  • fish fillets, about 1/3 inch thick, or small whole fish
  • whole buttermilk
  • salt
  • black pepper
  • red pepper
  • one cup all-purpose flour
  • one cup cornmeal
  • peanut oil for frying

Place the fish in buttermilk. Sprinkle with salt, black pepper, and red pepper.

Mix together the flour and cornmeal in a large paper bag. Remove fish from the buttermilk and shake vigorously in the flour-meal mixture. Make sure each fish is completely coated.

Bring oil to 350-360 degrees.

Drop fillets one at a time into the oil and fry until golden brown.

Drain fried fish on paper towels. Serve hot with my homemade tartar sauce. You’ll find the recipe in this section.