Deep Fried Tilapia

the method

Instructions

1. 1

   Season and dust

   Pat the tilapia fillets dry, then season both sides with salt and pepper. Dust each fillet lightly with the ⅓ cup of flour — this gives the wet dip something to grab.

2. 2

   Mix the wet and dry

   In one bowl, beat the buttermilk and egg together until smooth. In a second bowl, stir together the ½ cup flour, yellow cornmeal, Old Bay, baking powder, and baking soda until evenly combined.

3. 3

   Dredge the fillets

   Dip each flour-dusted fillet into the buttermilk-egg mixture, letting the excess drip off, then press it firmly into the seasoned cornmeal mixture so the crust really sticks.

4. 4

   Heat the oil

   Heat about an inch of canola or vegetable oil in a large cast iron skillet over medium-high — or in a deep fryer set to 350°F. A pinch of breading should sizzle on contact.

5. 5

   Fry in batches

   Working in small batches so the oil stays hot, fry the fillets for about 2–3 minutes per side, until deep golden and cooked through. Cook time depends on the thickness of the fillet, so peek under one to check.

6. 6

   Drain and finish

   Transfer the fried fish to a paper-towel-lined plate to drain. Sprinkle with flaky salt while they're still hot, then squeeze fresh lemon juice generously over the top.