I am a seafood lover at heart. I have always loved fried fish. Fried lake trout was Friday night dinners with sweet cornbread French fries for me and fried potatoes and onions for the grown folks. Mama Alice always made the cornbread from scratch or she would make spoonbread. Spoonbread is softer in consistency then cornbread. It taste like cake but I always poured syrup over mines.
This recipe is inspired from a fish sandwich I ordered at an event called the 2 street festival we have in downtown Richmond every October. I fell in love with the fried onions and peppers on the sandwich. I don't really care for green peppers so my version is all my favorite spices to season the fish along with seasoned Vidalia onions, yellow and red peppers sauté in butter. I use a mixture of yellow corn meal and flour fried to a crisp perfection.
Frequently Asked Questions
How much oil do I need to fry fish?
This will depend on if you want to deep fry your fish. You'll need at least 3 inches of oil depending on the pan you are using to cook the fish. A cast iron skillet is the ideal option it gives and even heat and a crispy crust.
Why is my fish soft and not crispy?
Preheat your pan before dropping the fish in the oil to cook. Deep frying fish should be cook at high temperature 350° F. Make sure you pat your fish dry before adding your seasoning and flour or corn meal.
What can I use other than flour to coat the fish?
You can use corn starch, corn meal or a combination. For my recipe I used half flour, half corn meal. My mom always used corn meal. There are several ways to batter your fish. Some people use a wet batter or whisking an egg and dip the fish in egg first. It is a personal preference.
Ingredients Crispy Fried Fish with Onions & Peppers
4 Whiting Fish
1/2 cup flour
1/2 cup yellow corn meal
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp Old Bay
1 tsp cayenne pepper
1 tsp Kosher salt
1 tsp black pepper
1 large Vidalia onion
1 Red pepper
1 yellow pepper
1 Tbsp butter
Oil for cooking
Let's Cook!
Choose the fish you are frying whether it is whiting, lake trout, tilapia or croaker. If you are using frozen fish thaw fish completely and pat them dry.
In a small bowl combine the garlic powder, onion powder, Old Bay, cayenne pepper, kosher salt, and black pepper. Sprinkle half of the seasoning on both sides of the fish. Allow the fish seasonings to marinate for about 30 minutes in the fridge. Set the remaining seasoning to the side.
Add the flour, corn meal, and remaining seasoning blend to a large zip lock bag. Add the seasoned fish to the zip lock bag to coat the fish.
Melt butter in a frying pan and add the cut Vidalia onion, red pepper , and yellow pepper. Sauté until tender. Set to the side.
Preheat oil to 350°F over med to high heat. Add coated fish to hot oil frying until golden brown on both sides.
Place fish on a cookie sheet rack to drain excess oil. Add onions and peppers. Ready to serve.
Bon Appetit, ENJOY!
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