Active Time
25 Mins
Total Time
8 Hours 25 Mins
Yield
Serves 6 (serving size: 1 fillet)
Photo: Iain Bagwell; Styling: Claire Spollen

How to Make It

Step 1

Cut shallow diagonal slices 2 inches apart into thickest portion of both sides of fillets. Place fillets in a large shallow dish.

Step 2

Stir together buttermilk, pepper, and salt; pour over fillets. Cover and chill 8 to 24 hours, turning fillets occasionally.

Step 3

Remove fillets from marinade; discard marinade. Dredge fillets in cornmeal mix, pressing to adhere.

Step 4

Pour peanut oil to a depth of 1 1/2 inches in a large cast-iron Dutch oven or deep skillet; heat over medium-high to 370°F. Fry fish, 2 fillets at a time, until golden, about 6 minutes. Drain on wire rack lined with paper towels.

Recipe Revival, Oxmoor House, copyright 2016.

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