If you live near coasts, you should take advantage of the local fresh fish. I think buying locally sourced fish does tastes better. In my hometown back in Michigan there is a local fish dock that has a small store where you can purchase fish caught right there on Lake Michigan. it’s a dandy little joint! Plus, local fish is often cheaper than fish purchased from a big box store.
There’s nothing better than cooking the freshest fish for the meal. It absorbs more flavor and its meat is moist.
Ingredients
1 lb of your favorite fresh fish filets
1/2 to 3/4 c Borden buttermilk
1/2 c Gold Medal *self rising flour
1/2 c Martha White *self rising white cornmeal (not mix)
1/4 tsp old bay seasoning
1/2 tsp Morton salt
1/2 tsp pepper
oil for frying
Instructions
Pour buttermilk in shallow bowl. Add fish filets, turning to coat. Refrigerate for about one hour.
Mix together flour, cornmeal and seasonings. Remove fish from refrigerator. Shake off excess buttermilk. Roll fish in seasoned corn meal mixture.
Heat oil in deep fryer to about 375 degrees. Drop fish pieces in hot oil and deep fry for about 4 to 5 minutes or until golden brown. Drain on paper towels.
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Quick Tip: Sprinkle with additional salt/pepper, if desired and serve hot with hushpuppies, slaw and your favorite potato.
