Mix all spices together in a mixing bowl. Add ¼ of the spice mix to buttermilk and mix well. Add fish to the buttermilk/spice mix. Marinate for at least an hour.
Mix cornmeal plus flour, and half of remaining spice mix and set aside. Preheat fryer with oil to 350 degrees F (or, alternatively, heat oil in a skillet).
Remove fish from buttermilk, then dredge in cornmeal mix. Add to the fryer and cook about 4 minutes. If cooking via skillet it will be about 3 minutes per side.
Remove fish from fryer and let cool/drain on a wire rack, lined baking sheet, or paper towels. Sprinkle remaining spice mix onto the cooked fish. Serve with slaw or fries, and don’t forget your favorite condiment.
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Notes
This recipe works with other types of white fish including tilapia, flounder, cod, etc.All-purpose flour can be used in place of corn flour. But, absolutely do not substitute anything for the cornmeal!Use a good paprika! The seasoning mix is great and adds a lot of flavor and nuance, but a good paprika adds a level of smokiness and depth that levels this upMix the dredge ingredients thoroughly, especially given the spice seasonings added. Paprika and cayenne are quite red as you know, if not mixed properly into the cornmeal and flour you’ll have dark spots on different parts of the fish. IT’s not a dramatic impact on flavor, but visually you lose a little bit.Don’t overcook the fish. The fish will continue to cook outside of the fryer as it cools.
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