Chicken Fried Fish

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.

Chicken Fried Fish


  • 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
  • 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

Buttermilk marinade;
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.

Open Next Page To See More!
Don't forget to share

About the author


Leave a Comment