Bone Suckin’ Fried Fish
By :
MrArn |
| On : | Category :
Air Fryer, Bone Suckin' ALL PURPOSE! Seasoning & Rub, Bone Suckin' Sauce Eastern Vinegar, Dinner, Fish, Holiday
Rinse and pat fish thoroughly dry with paper towels. Dry fish ensures a crispy crust and prevents oil splattering during frying.
Season both sides of the fillets with Bone Suckin' ALL PURPOSE! Seasoning & Rub
Combine cornmeal and flour in a shallow dish or bowl. Add remaining Bone Suckin' ALL PURPOSE! Seasoning & Rub to the cornmeal mixture
Dredge each fish fillet in the seasoned cornmeal mixture, pressing gently to ensure a thorough coating on both sides. Shake off any excess cornmeal to avoid burning in the oil and ensure a crispy crust that doesn't fall off.
Place the coated fish on a wire rack for 10-15 minutes to allow the cornmeal coating to set. This step helps ensure the crust stays intact during frying.
Choose your oil: Peanut oil and Avocado oil are good options due to their high smoke point and neutral taste. Heat the oil in a large skillet (like a cast-iron skillet) or a deep fryer to 375°F (190°C). Using a thermometer is recommended to maintain the optimal temperature.
Carefully add the coated fish fillets to the hot oil, ensuring not to overcrowd the pan.
Cook for 2-3 minutes per side, or until golden brown and the fish flakes easily with a fork.
Once cooked, use a spatula to remove the fish from the oil and place it on a clean wire rack (not directly on paper towels) to drain excess oil. Draining on a wire rack helps maintain crispiness.
Pour Bone Suckin' Sauce® Eastern Vinegar over fish or dip your fish. Enjoy!
TIP: Try marinating fish with Bone Suckin' Sauce® Eastern Vinegar for 15 minutes beforehand.
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