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Frying fish at home is daunting, right? Wrong. It’s actually really simple to pan-fry fish to crisp, flaky deliciousness. Allow Dora Charles, author of A Real Southern Cook: In Her Savannah Kitchen, to teach you how with her recipe for buttermilk-battered, pan-fried fish fillets.
“A little buttermilk bath does wonders for fresh fish fillets such as catfish, flounder, trout or grouper,” she writes. “Just half an hour in the buttermilk will sweeten the fish and keep it deliciously moist. In the old days, we’d fry the fish in Crisco, but now it’s usually vegetable oil, with maybe a little bacon grease or butter for flavor.”
According to Charles, you have some options for the coating: “self-rising flour with a little extra salt and pepper and a pinch of cayenne is classic, as is cornmeal mixed with salt and pepper. But you can even use Bisquick mix plus a little salt and cayenne.”
You’re about to impress yourself, we can tell.
Excerpted from A Real Southern Cook: In Her Savannah Kitchen © 2015 by Dora Charles. Photography © 2015 by Robert S. Cooper. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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