Description
A crispy and flavorful Cracker-Crusted Fried Fish recipe featuring tender fish fillets marinated in a tangy buttermilk mixture, coated with a seasoned saltine cracker crust, and fried to golden perfection. Served with refreshing coleslaw and lemon wedges, this dish is a perfect combination of crunch and zest, ideal for a quick and satisfying meal.
Ingredients
For the Fish and Marinade
- 2 cups vegetable or peanut oil (for frying)
- 1 cup whole buttermilk
- 2 large eggs, lightly beaten
- 1 tsp hot sauce
- 6 (4-oz.) skinless fish fillets, such as red snapper or catfish
For the Cracker Coating
- 1 cup finely crushed saltine crackers (about 25 crackers)
- 1 1/4 tsp kosher salt, plus more to taste
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
For Serving
- Coleslaw
- Lemon wedges
Instructions
- Prepare Ingredients: Gather all ingredients needed for the recipe, including fish, marinade components, coating, and oil for frying.
- Heat Oil and Marinate Fish: Heat 2 inches of vegetable or peanut oil in a large Dutch oven over medium heat until it reaches 350°F. In a large bowl, whisk together buttermilk, eggs, and hot sauce. Add fish fillets to the mixture and let marinate for 10 minutes to tenderize and infuse flavor.
- Mix Cracker Coating and Coat Fish: In a shallow bowl, combine finely crushed saltine crackers, kosher salt, garlic powder, paprika, black pepper, and cayenne pepper. Remove each fillet from the buttermilk mixture, allowing excess liquid to drip off. Press each fillet into the cracker mixture, coating evenly and gently shaking off excess. Place the coated fillets on a plate.
- Fry the Fish: Working in batches to avoid overcrowding, carefully add fish fillets to the hot oil. Fry for 3 to 4 minutes, turning occasionally, until they are golden brown and cooked through. Allow the oil to return to 350°F between batches to ensure even cooking.
- Drain and Season: Transfer fried fish to a wire rack set over a rimmed baking sheet lined with paper towels to drain excess oil. Season immediately with salt to taste.
- Serve: Serve the crispy, cracker-crusted fried fish warm, accompanied by coleslaw and lemon wedges for squeezing over the fish for added brightness.
Notes
- Using peanut or vegetable oil with a high smoke point helps achieve a crispy crust without burning.
- Allowing the fish to marinate in the buttermilk mixture tenderizes the fish and adds flavor.
- Pressing the cracker coating firmly helps the crust adhere better for frying.
- Fry in batches to maintain oil temperature and ensure even, crispy results.
- Drain on a wire rack instead of paper towels alone to keep the crust crispier for longer.
- Adjust cayenne pepper to control heat level according to preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Southern American
