OK, I named this dish Fairly Good Fried Fish because the coating is wonderful, but frying fish in just a small amount of fat is never going to take the place of deep fried fish. I mean really. Never going to have that exquisite crispness that is associated with being cooked in a lot of hot fat. But we don’t always want to go out for fish and chips. And I don’t have a deep fat fryer at home (BTW kids, that is not a hint), nor do I actually want one. But we love fried fish. (Of course we do!) And although for decades I have tried to produce a crispy baked “fried” fish, I have never succeeded. And believe me, I have tried. Perhaps it’s just that the proper technique has evaded me. But even though the recipes I have tried come with rave reviews, the fish is never as crispy as reported, and there is often no taste to the coating. So I give up. I’m simply going to fry our fish in as little fat as possible and call it good.
So if you too enjoy fried fish, let me recommend this recipe. It’s simple to prepare, and when served with tartar sauce or a lovely aioli (plenty of recipes on this site), there is no reason to leave home for a tasty piece of fish.
Of course, there aren’t going to be any French fries with our dinner. But that allows me to feel OK about frying the fish. (Isn’t it amazing how we can justify certain behaviors or excesses by simple turning any given situation into a simple equation? “It’s OK for me to have this piece of candy, because I had a small lunch.” “I’m OK with having fried fish, because I’m not having French Fries.” “I’m going to order that piece of art, because someday the value will exceed the purchase price.” “It’s OK for me to feel superior to “those” people, because I care about social justice, and “they” evidently don’t”.)
The equations (justifications) go on and on. And I’m as guilty as the next guy when it comes to this oh too human trait. But I’m working on it when it comes to human interactions. But as far as fried fish goes, I’m taking the “see no evil, hear no evil, speak no evil” approach. I’m just going to continue enjoying fried fish (in moderation) and suffer the consequences if or when they appear. Until then – have skillet, will fry!
- 1/3 c. buttermilk
- 1 – 1 ½ lb. firm fleshed fish (cod, rockfish, tilapia, halibut, etc.), deboned and cut into 4-inch long pieces
- ½ c. unbleached all-purpose flour
- 1/3 c. cornmeal
- 1 tsp. seasoned salt
- freshly ground black pepper
- ½ tsp. Old Bay Seasoning
- ½ tsp. paprika
- ¼ tsp. granulated garlic
- vegetable oil
- lemon wedges, opt.
Pour the buttermilk into a bowl. Add the cut fish and carefully toss until the fish is lightly covered. Set aside.
Meanwhile, whisk the flour, cornmeal, seasoned salt, pepper, Old Bay Seasoning, paprika, and granulated garlic together in a shallow wide container. (I use an 8-inch round cake pan.)
Heat the veggie oil in a very large skillet. (You need just enough veggie oil to nicely coat the bottom of the pan.) Dredge each buttermilk covered piece of fish in the flour mixture and add it to the pan. Fry at a high enough heat to brown the fish without burning it. Carefully flip the fish and brown the second side. Remove the cooked fish to a serving platter. Add wedges of lemon and serve immediately.
Note: if you simply must have deep fried fish, try my recipe for beer battered fish. Just search Easy Friday Night Fish Fry. For another take on fried fish cooked in a small amount of oil, try my Spicy Fried Fish, also on this site.