Ingredients
Equipment
Method
- 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!
Notes
TIP: Try marinating fish with Bone Suckin' Sauce® Eastern Vinegar for 15 minutes beforehand.Tried this recipe?
Let us know how it was!