Our crisp southern fried fish is dipped in a well-seasoned cornmeal batter and fried to a crunchy finish. This dish is the heart of southern cooking that brings soul to your platee. Whether you’re hosting a gathering or enjoying a quiet family dinner.
Ingredients
- Oil for frying
- 2 Haddock Fillets
- 3 tbsp Cape Herb & Spice -Louisiana Cajun
- 1 cup buttermilk
- 1 cup half plain flour half fine corn flour
- 1 lemon cut into wedges
- 1/2 tsp salt
- 1/2 tsp fine black pepper
- Hot sauce for serving (optional)
Instructions
- Fill a cast iron skillet or large heavy bottom skillet halfway with oil and heat.
- Mix the flour with the cajun mix in a bowl.
- Add salt and pepper to taste
- Dredge fish in buttermilk, then the flour mix.
- Coat the haddock fillets evenly on both sides.
- Fry in hot oil for 3-5 minutes, depending on the thickness of the fish.
- If doing fish in batches, take fish out and place fish on a foiled lined baking sheet in a 200˚F oven, to keep warm.
- Serve immediately with a squeeze of lemon juice, lemon wedges.
- Hot sauce, and your favourite dipping sauces.
Pair with a dry light Sauvignon Blanc