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Pittsburgh Friday Fish Fry Sandwich

Eastern NC Fish Fry: Flounder, Spot, Mullet, or Trout

A fish fry is one of the simplest Eastern North Carolina meals: fresh fish, a cornmeal coating, hot oil, slaw, and hushpuppies.
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Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 1/2 pounds fish fillets or cleaned small fish
  • 1 cup buttermilk
  • 1 cup cornmeal
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • Vegetable oil for frying
  • Lemon wedges

Method
 

Instructions
  1. Pat fish dry and soak in buttermilk for 10 minutes.
  2. Mix cornmeal, flour, salt, pepper, and paprika.
  3. Heat oil to 350 degrees.
  4. Dredge fish in cornmeal mixture and shake off excess.
  5. Fry until golden and cooked through, turning once. Drain well.
  6. Serve with lemon, slaw, and hushpuppies.

Notes

  • Thin fillets cook quickly. Watch closely.
  • Spot, mullet, trout, and flounder each bring their own texture and flavor.
Safety note: Cook fish to 145 degrees or until it flakes easily with a fork.