Cajun Fried Fish
This is the way to fry fish for a Sunday supper. The goal is a crust that shatters when you bite into it, protecting the moisture of the white fish fillet inside.
Manage the moisture
Pat your fillets completely dry before seasoning; any lingering surface water will turn your crust into a soggy paste.
- deep-sided cast iron skillet
- thermometer
- wire cooling rack
- shallow dredging pans
What goes in.
- 1.5 lbfirm white fish fillets, such as catfish or cod
- 1 cupyellow cornmeal
- 1/2 cupall-purpose flour
- 2 tbspCajun seasoning blend
- 1 tspkosher salt
- 1 cupbuttermilk
- 1 quartpeanut or vegetable oil for frying
Maintain the temperature
Keep your thermometer in the oil. The temperature will drop the moment you add cold fish; adjust your burner immediately to bring it back to 365°F to ensure the crust sets firmly.
The method.
Prep the fish
Cut fillets into even strips. Dry them thoroughly with paper towels and keep them chilled until the very last second.
Set up the station
Whisk cornmeal, flour, salt, and seasoning in one shallow pan. Pour buttermilk into a second shallow pan.
Heat the oil
Fill your skillet with oil to a depth of two inches. Heat over medium-high until the thermometer reads 365°F.
Dredge
Dip fish into the buttermilk, letting the excess drip off. Press firmly into the cornmeal mixture so the crust adheres to every surface.
Fry
Lower the fish into the oil, working in batches to avoid crowding the pan. Fry for 3–4 minutes per side until the crust is a deep, golden mahogany.
Drain
Transfer finished pieces to a wire rack set over a tray. Let them rest for two minutes before serving.
Other turns to take.
Spicy Kick
Add an extra teaspoon of cayenne pepper to the dry dredge if you prefer a sharper heat.
Beer Batter
Substitute half the buttermilk with cold lager for a lighter, bubble-filled crust.
When it doesn't go to plan.
Use a wire rack rather than paper towels to drain the fish; paper towels trap steam and soften the underside of the crust.
If your oil starts smoking, take the pan off the heat immediately; the oil has broken down and will impart a bitter taste.
Do not salt the fish directly before dredging; salt draws moisture out of the flesh and weakens the bond of the crust.
The ones that keep coming up.
Why does my crust fall off in the oil?
Usually, this happens because the fish was damp when you started or you didn't press the cornmeal into the flesh firmly enough.
Can I use an air fryer for this?
You can, but it won't produce the same shattered-glass texture as deep frying in oil.
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