BREADED PAN-FRIED FISH
4 servings
This basic recipe is useful for every fish from tiny smelts or sardines to midsized butterfish, bluegills, crappie, and sunfish all the way up to croaker and porgy. Rice flour and cornstarch will produce crispier results; for added crunch, try Bound Bread Crumb or Cracker Coating. Please read About Searing, Sautéing, and Pan-Frying Fish.
If necessary, gut, scale, and prepare for cooking:
- 4 pounds small whole fish, or 1½ pounds ½-inch-thick white-fleshed fish fillets, such as flounder or sole
Pour into a shallow dish:
- 1 cup milk or buttermilk, or as needed to cover
Add the fish and soak for 15 minutes. Mix in a shallow bowl:
- 1 cup fine cornmeal, flour, rice flour, or cornstarch or a combination
- 1 teaspoon salt
- 1 teaspoon black pepper
Lift the fish out of the liquid, allowing the excess to drip off, coat it with the dredge, and set on a plate. Heat to 375°F in a large skillet over medium-high heat:
- ½ cup vegetable oil (mixed with bacon drippings, if desired) or lard
When the fat is hot, add the fish in small batches and fry, turning once, until browned on both sides, adjusting the heat so that the fat is always bubbling but not burning the coating. Usually the fish is done when both sides are golden, but check the interior of larger fish to make sure the flesh is firm and opaque throughout. Drain well on paper towels. Serve hot with:
- Minced parsley and lemon wedges, Pico de Gallo, or Tartar Sauce