Years ago, while on a memorable fishing trip in Venice, Louisiana, I had the pleasure of experiencing a true Southern fish fry. From the incredible shrimp boil to the flavorful fried redfish and speckled trout, the food was a highlight alongside the fishing adventures for redfish in the Mississippi Delta and yellowfin tuna in the Gulf of Mexico. It sparked an idea: “Why not try frying Oregon Coast Rock Fish this way?” The result was fantastic, and now I’m sharing this easy and delicious recipe for crispy Southern fried rock fish.
Platter of golden brown Southern fried rock fish, ready to serve.
While I appreciate catfish and the fish locals in the Gulf Coast call “trout” and “redfish,” anglers who frequent the Oregon Coast are truly fortunate. We are spoiled by the exceptional taste of rock fish, halibut, and lingcod that we can catch right here. Pacific coast rock fish is some of the finest-eating fish available, and its versatility allows for various cooking methods. Its firm, flaky, white flesh is particularly well-suited for frying, making some of the best fish and chips you’ll ever taste.
Close-up of rock fish fillets coated in cornmeal, highlighting the crispy texture.
Across much of the United States, a cornmeal-based breading is the traditional and go-to method for frying fish. However, on the West Coast, we are more accustomed to beer batter or panko breading for our fried seafood. But trust me, rock fish coated in seasoned cornmeal, especially with a touch of Cajun spices, is absolutely delicious and offers a delightful crispy texture that complements the fish perfectly. This Southern-inspired approach brings out a unique flavor profile that enhances the natural taste of the rock fish.
Angler holding a freshly caught Oregon Coast rock fish, showcasing the quality seafood.
Cornmeal Coated Rock Fish Recipe
This recipe is straightforward and perfect for a casual meal. Here’s what you’ll need to create this flavorful dish:
Ingredients:
- 2 pounds rock fish fillets, cut into halves or thirds
- 1 cup milk or buttermilk
- 2 tablespoons lemon juice
- 1 cup frying oil (vegetable or canola oil recommended)
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon Tony Chachere’s Creole Seasoning (or your favorite Cajun seasoning)
- Salt and pepper to taste
Instructions:
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Prepare the Oil: Heat the frying oil in a cast iron skillet over medium heat. It’s important to maintain a medium heat because cornmeal can burn easily at higher temperatures. Shallow pan frying works best to achieve a crispy coating without burning.
Cast iron skillet with oil heating up for frying rock fish fillets. -
Soak the Rock Fish: In a bowl, combine the milk (or buttermilk) and lemon juice. Place the rock fish fillets into this mixture and let them soak for 5 to 10 minutes while the oil is heating. This milk and lemon juice bath acts as a binder, helping the cornmeal coating adhere to the fish.
Rock fish fillets soaking in milk and lemon juice before breading. -
Prepare the Breading: In a separate bowl, mix together the cornmeal, all-purpose flour, Creole seasoning, salt, and pepper. Once combined, pour the breading mixture into a paper bag. A large Ziploc bag will also work effectively for breading.
Rock fish fillets being shaken in a paper bag with cornmeal breading. -
Bread the Fish: Place two to four pieces of rock fish fillet into the bag with the cornmeal breading. Shake the bag well to ensure the fish is fully coated.
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Fry the Rock Fish: Carefully place the breaded rock fish fillets into the hot oil in the skillet. Cook until they are golden brown and crispy, which usually takes about 4 to 5 minutes per side.
Rock fish fillets frying in hot oil in a cast iron skillet, turning golden brown. -
Achieve Crispy Perfection: The key to perfectly fried rock fish is maintaining a medium to medium-high heat. If the heat is too high, the cornmeal will burn before the fish is cooked through. If the heat is too low, the fish will not get as crispy. For even cooking, cut larger fillets into three or four pieces. After frying, place the cooked rock fish on a wire rack to drain and dry, which helps maintain crispiness. Avoid using paper towels directly on a plate, as this can make the bottom of the fish soggy.
Platter of golden brown Southern fried rock fish, ready to serve. -
Easy Cleanup: Using a paper bag for breading not only simplifies the process but also ensures an easy cleanup. Once you’re done breading, simply discard the bag.
Homemade Tartar Sauce Recipe
No fried fish is complete without a delicious tartar sauce. This homemade version is quick to make and far superior to store-bought options.
Ingredients:
- 3/4 cup mayonnaise
- 1/2 cup chopped dill pickle
- 1/4 cup finely chopped white or yellow onion
- 2 teaspoons chopped capers
- 2 teaspoons Dijon mustard
- 2 teaspoons lemon juice
- Salt and pepper to taste
Instructions:
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Combine Ingredients: In a bowl, simply combine all the tartar sauce ingredients: mayonnaise, chopped dill pickle, finely chopped onion, chopped capers, Dijon mustard, lemon juice, salt, and pepper.
Ingredients for homemade tartar sauce: mayonnaise, pickles, onion, capers, mustard, lemon juice. -
Mix Well: Stir all the ingredients together thoroughly until well combined. Adjust salt and pepper to your preference.
Bowl of creamy homemade tartar sauce, the ideal accompaniment to fried rock fish.
Serve this crispy Southern fried rock fish immediately with a generous dollop of homemade tartar sauce. It’s a perfect meal that brings a taste of the Oregon Coast to your table with a Southern twist! Enjoy!
