Fulton's Fish Fry Recipe

Prep the fish

Pat the fish fillets dry with paper towels and cut into 3–4 oz pieces if large. Season both sides lightly with 1/2 tsp of the salt and 1/4 tsp black pepper reserved from the coating mix.

Buttermilk soak

Place the fish pieces in a shallow dish and pour the buttermilk over them so they are submerged. Cover and refrigerate for 20–30 minutes. This tenderizes the fish and helps the coating adhere.

Make dry mix

In a large bowl combine the all-purpose flour, cornmeal, panko (if using), baking powder, remaining 1.5 tsp salt, 3/4 tsp black pepper, paprika, garlic powder, onion powder and cayenne. Whisk until evenly distributed.

Egg wash

In a separate shallow bowl beat the 2 eggs until blended. If the buttermilk is very thick, you can mix 2 tbsp of it into the eggs to loosen the wash.

Coat the fish

Remove fish from buttermilk allowing excess to drip off. Dredge each piece first in the dry mix, then dip in the egg wash, then press again into the dry mix for a double-coated, extra-crispy finish. Place coated pieces on a wire rack and let rest 5–10 minutes to help the crust adhere.

Heat oil

Pour vegetable oil into a deep heavy-bottomed skillet or Dutch oven to a depth of about 1.5–2 inches (approximately 3–4 cups depending on your pan). Heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small cube of bread — it should brown in about 45–60 seconds.

Fry fish

Working in batches (do not overcrowd the pan), carefully lower coated fish pieces into the hot oil. Fry for 3–4 minutes per side, until golden brown and the internal temperature of the thickest piece reaches 145°F (63°C). Adjust heat as needed to maintain 325–350°F; reduce heat if browning too quickly. Use a slotted spoon or spider to transfer fish to a paper towel-lined tray or wire rack to drain.

Keep warm

If frying multiple batches, keep cooked fish on a baking sheet in a single layer in a 200°F (95°C) oven to stay warm and crisp until all batches are done.

While the fish soaks or fries, make the tartar sauce by combining mayonnaise, diced dill pickle, chopped capers (if using), lemon juice, Dijon mustard, chopped parsley, salt and pepper in a small bowl. Stir until smooth. Taste and adjust seasoning (more lemon for tang, more pickle for crunch). Refrigerate until ready to serve.

Plate the fish with lemon wedges, a small bowl of tartar sauce, and fries or wedges if using. Sprinkle chopped parsley over the fish and serve hot with optional hot sauce on the side.