Fried fish platter with fries

🍽️ Fried Fish Platter with Fries

🐟 Ingredients – For the Fried Fish:

• 4 white fish fillets (cod, haddock, tilapia, or catfish)

• 1 cup buttermilk (or milk with 1 tbsp vinegar/lemon juice)

• 1 cup all-purpose flour

• 1 cup cornmeal (optional, for extra crunch)

• 1 tsp paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp cayenne pepper (optional)

• Salt & pepper to taste

• Vegetable oil (for frying)

• Lemon wedges (for serving)

🍟 Ingredients – For the Fries:

• 3 large russet potatoes

• 1-2 tbsp cornstarch (for extra crispiness, optional)

• Salt to taste

• Oil for frying

🔪 Instructions

Step 1: Prep the Fries

1. Peel and cut the potatoes into fries (about ¼-inch thick).

2. Soak in cold water for at least 30 minutes (removes starch for crispier fries).

3. Drain and pat dry thoroughly. Toss with a bit of cornstarch if using.

4. Heat oil (350°F / 175°C) and fry potatoes in batches until light golden (about 3–4 minutes). Remove and drain.

5. Let them rest while you fry the fish.

Step 2: Prep the Fish

1. Soak fish fillets in buttermilk for at least 15 minutes (helps coating stick).

2. In a bowl, mix flour, cornmeal (if using), paprika, garlic powder, onion powder, cayenne, salt, and pepper.

3. Dredge each fillet in the dry mix, pressing gently to coat well.

Step 3: Fry the Fish

1. Heat oil to 350°F (175°C) in a deep skillet or fryer.

2. Fry fish fillets 3–5 minutes per side until golden brown and cooked through.

3. Remove and place on paper towels or a wire rack.

Step 4: Finish the Fries

• Re-fry the fries in hot oil (375°F / 190°C) for 2–3 minutes until golden brown and crisp.

• Drain and salt immediately.

🧂 Serving Suggestions

• Serve the fish and fries hot with lemon wedges.

• Great with tartar sauce, malt vinegar, or remoulade.

• Add coleslaw or pickles for a true platter experience.

Want a shortcut version (oven or air fryer)? Let me know!