This fish is so crispy and so delicious, my own family only likes it made this manner to any extent further…
I want to serve it with Asian coleslaw and herb tartar sauce. This fish is great in a taco shell or burger bun too.
- BUTTERMILK MARINADE
- 1 buttermilk
- 1/4 minced red onion
- 1/4 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
How to Make Chicken Fried Fish
Combine all the marinade ingredients in a baking dish; whisk ingredients well.
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.
When ready to fry, remove fish from marinade and season them with the salt and pepper.
Dredge fish well with the flour.
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.