This homemade fried fish dip is a pantry staple that transforms ordinary fillets into restaurant-quality meals. A robust blend of yellow cornmeal, all-purpose flour, paprika, and dried parsley creates a crunchy, aromatic crust with a hint of heat from ground red pepper. The addition of celery, onion, and lemon pepper salts provides a complex, savory flavor profile that complements the mild taste of white fish. Perfect for weeknight dinners or potlucks, this dry mix is easy to prepare and store. Simply whisk the dry ingredients together, then use it to coat your favorite fish fillets before frying. The result is a satisfying crunch and rich, seasoned flavor that pairs beautifully with tartar sauce, lemon wedges, or coleslaw. It’s a simple, reliable recipe that brings comfort food classics to your table with minimal effort.
Fried Fish Dip
Description
This homemade fried fish dip is a pantry staple that transforms ordinary fillets into restaurant-quality meals. A robust blend of yellow cornmeal, all-purpose flour, paprika, and dried parsley creates a crunchy, aromatic crust with a hint of heat from ground red pepper. The addition of celery, onion, and lemon pepper salts provides a complex, savory flavor profile that complements the mild taste of white fish. Perfect for weeknight dinners or potlucks, this dry mix is easy to prepare and store. Simply whisk the dry ingredients together, then use it to coat your favorite fish fillets before frying. The result is a satisfying crunch and rich, seasoned flavor that pairs beautifully with tartar sauce, lemon wedges, or coleslaw. It&# 226;ÂÂs a simple, reliable recipe that brings comfort food classics to your table with minimal effort.Ingredients
Directions
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In a large bowl, whisk together the yellow cornmeal, all-purpose flour, paprika, crushed dried parsley flakes, salt, celery salt, onion salt, lemon pepper, and ground red pepper until evenly combined.
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Transfer the dry mix to a wide, shallow dish or a large resealable plastic bag.
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In a separate bowl, beat 1 egg and mix with 1 cup buttermilk to create the wet batter.
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Dip each piece of fish fillet into the egg and buttermilk mixture, ensuring it is fully coated.
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Place the wet fish into the bowl of dry mix (or plastic bag) and turn to coat evenly, pressing gently to adhere.
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In a deep skillet, heat 1.5 inches of vegetable oil to 375 degrees F (190 degrees C).
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Carefully place the coated fish fillets into the hot oil, avoiding overcrowding the pan.
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Fry the fish until golden brown and crisp on both sides, flipping once halfway through, about 4-5 minutes per side.
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Remove the fish from the oil and drain well on paper towels.
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Serve immediately while hot and crispy.
Nutrition Facts
Servings 1 cups
- Amount Per Serving
- Calories 668.6kcal
- % Daily Value *
- Total Fat 5.8g9%
- Saturated Fat 1.3g7%
- Cholesterol 0.0mg0%
- Sodium 4905.9mg205%
- Total Carbohydrate 139.0g47%
- Dietary Fiber 11.6g47%
- Sugars 3.6g
- Protein 16.4g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store the unused dry mix in an airtight jar or container in a cool, dry place. It will keep for several months.
Yield: This recipe makes approximately 3 cups of breading mix, which is enough to coat about 4 pounds of fish.
Gifting: This mix makes a great homemade gift. Attach a label with the frying instructions: "Combine 1 egg and 1 cup buttermilk. Dip fish in mixture, then coat with this mix. Fry in 1.5 inches of oil heated to 375ðF until golden brown."
Fish Selection: White fish such as cod, haddock, tilapia, or flounder work best with this breading.
Safety: Always monitor oil temperature to prevent burning and ensure safe frying practices.
