In a large shallow dish, combine the cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, thyme, salt, and black pepper. Mix well to combine.
Remove the fish fillets from the buttermilk and dredge them in the cornmeal mixture, ensuring each fillet is evenly coated.
3. Fry the Fish:
Heat about 2 inches of vegetable oil in a large skillet or deep fryer over medium-high heat (about 350°F or 175°C).
Gently add the fish fillets to the hot oil, being careful not to overcrowd the pan. Fry in batches if needed.
Cook the fish for 4-5 minutes per side, or until golden brown and crispy. The fish should flake easily when tested with a fork.
Remove the fish from the oil and drain on a paper towel-lined plate. Sprinkle with a little salt immediately after frying.
4. Make the Hushpuppies:
In a bowl, combine the cornmeal, flour, baking powder, sugar, salt, and finely chopped onion.
In another bowl, whisk together the egg and buttermilk.
Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should be thick.
Heat oil in a deep fryer or large skillet to 350°F (175°C).
Drop spoonfuls of the hushpuppy batter into the hot oil, frying in batches. Cook for about 3-4 minutes, turning as needed, until golden brown.
Remove from the oil and drain on paper towels.
5. Make the Coleslaw (Optional):
In a large bowl, combine the shredded cabbage, carrots, and onion.
In a separate bowl, mix together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper.
Pour the dressing over the cabbage mixture and toss to coat. Adjust seasoning to taste.
Refrigerate for at least 30 minutes before serving for the flavors to meld.
Serving:
Serve the crispy fried fish with hushpuppies and coleslaw on the side. You can also add lemon wedges and hot sauce for extra flavor.
If you’re feeling extra Southern, pair it with fried green tomatoes or a side of cornbread.
Enjoy your Southern Fish Fry! It’s a guaranteed crowd-pleaser!
