Crispy Fried Catch of the Day

Crispy fried black drum fillet on plate.

5 from 1 vote

Crispy Fried Catch of the Day

A crispy crunchy crust seals the fish seasoned fish so that it tastes better than what you get at your favorite seafood restaurant. Never greasy or oily!! All you get is the nice crust with a mild seasoned fish.

Prep Time20

Cook Time10

Total Time30

Course: Main Course, Seafood dish

Cuisine: American

Servings: people

Calories: 375kcal

Author: Marisa Franca @ All Our Way

Ingredients

6 fillets of your choice white fleshed fish about 6 oz. each
1 cup all purpose flour or more in a plastic bag
2 cups buttermilk or more if needed poured into a wide Pyrex dish.
2 cups Panko Crumbs or more if needed- we found Italian seasoned and used those. Sprinkle them on wax paper and spread them out evenly. Add more if needed.
salt and pepper to taste
2 to 3 inches of Peanut or Sunflower Oil in a Dutch Oven or if you have a deep fryer follow the instructions as to how much oil to add.

Instructions

Blot the fish with paper towels -- you don't want them too moist.
Season them with salt and pepper and any other seasoning you like.
Put two fillets in the bag with the flour. . .shake and make sure the fillets are well covered. Shake off the excess flour.
Put the fillets in the buttermilk so that you can coat the fillets. Drain the excess buttermilk off of the fillets.
Dredge the fillets in the Panko crumbs and with your hands press the crumbs on to the fillets making sure the fillets are completely covered. Let the prepared fillets rest on another piece of wax paper. Continue until you have breaded all of the fillets.
Heat the oil, and once the oil reaches the desired temperature of 340 F in the Dutch Oven or fryer, add two or three fillets at a time. You won't have to turn the fillets in a deep fryer but you may have to in the Dutch Oven. If you think that the fillets are browning too fast turn down the heat a little. The end result will be a beautiful golden brown.
Place the fried fillets in a 170 F oven to keep warm.

Notes

To finish the meal we made Sautéed Spinach with Grape Tomatoes over Pearl Couscous. A simple meal with rich flavor. I will post the recipe for this side next.

This deep fry method works well with all fish fillets including the black drum, flounder, sea trout, and sheepshead.

The fish will float to the top when it is finished and be a nice golden brown. The inside temperature of the fish should be between 140 - 145℉.

Nutrition