Friday Night Fish Fry
30m prep 1h 0m cook 1h ready
A classic Southern-style fish fry with cornmeal-crusted fish, hush puppies, and dipping sauces. Perfect for a backyard party or family dinner.
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Ingredients
- 10 lb assorted fish fillets
- 1/2 gallon buttermilk
- Canola oil
- Batter from 2 recipes Princess "Hush Now" Hush Puppies
- 2 recipes Cornmeal Dredge
- French Rémoulade
- Quick and Spicy Cocktail Sauce
- Lemon wedges
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 5 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 303 mg
- Iron: 1.79 mg
- Magnesium: 132 mg
- Phosphorus: 1133 mg
- Potassium: 2023 mg
- Zinc: 3.24 mg
Let's Cook
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Step 1.
Preheat the oven to 200°F. In a large stainless-steel bowl or plastic bucket, soak the fish fillets in buttermilk for at least 30 minutes.
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Step 2.
In a large cast-iron skillet, heat about 2 inches of canola oil over medium-high heat until it reaches 375°F on a deep-fry thermometer. Fry the hush puppies according to the recipe (about 32 puppies) until golden brown, then transfer to a paper towel-lined plate. After frying, check the oil level and add more if needed; reduce heat to bring oil to 350°F. Keep hush puppies warm in the oven.
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Step 3.
Place the cornmeal dredge in a large bowl. Remove fish fillets from buttermilk, letting excess drip off, and press each fillet into the cornmeal on both sides to coat. Set dredged fillets on a platter.
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Step 4.
Working in batches, carefully slide the fish fillets into the hot oil (350°F) and fry until golden brown, 3 to 4 minutes per side, flipping once. Use a slotted spatula to transfer fish to paper bags to drain. Maintain oil temperature at 350°F between batches.
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Step 5.
Serve the fried fish with French Rémoulade, Quick and Spicy Cocktail Sauce, and lemon wedges.
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