Cut shallow diagonal slices 2 inches apart into thickest portion of both sides of fillets. Place fillets in a large shallow dish.
Stir together buttermilk, pepper, and salt; pour over fillets. Cover and chill 8 to 24 hours, turning fillets occasionally.
Remove fillets from marinade; discard marinade. Dredge fillets in cornmeal mix, pressing to adhere.
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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