Buttermilk-Battered Pan-Fried Fish Fillets

Name: Buttermilk-Battered Pan-Fried Fish Fillets
Ingredients: Buttermilk-Battered Fish; 1 quart buttermilk; 1⅓ pounds fresh fish fillets (such as catfish, flounder, trout or grouper), cut into serving pieces; 1 cup self-rising flour, seasoned with salt, pepper and a pinch of cayenne; 1 scant cup vegetable oil, peanut oil or lard, or more as needed; 1 tablespoon bacon grease or butter; Lemon wedges and tartar sauce, homemade (recipe follows) or store-bought, for serving; Homemade Tartar Sauce; 1 cup mayonnaise; ¼ cup finely chopped dill pickles or sweet pickle relish; 2 green onions (scallions), white and firm green parts, minced; 1 tablespoon snipped fresh dill; Fresh lemon juice to taste (start with 2 teaspoons); Salt; ground black pepper; Cayenne or Dijon mustard (optional)

www.purewow.com

Frying fish at home is daunting, right? Wrong. It’s actually really simple to pan-fry fish into crisp, flaky deliciousness.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.

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Ingredients

Buttermilk-Battered Fish
1 quart buttermilk
1⅓ pounds fresh fish fillets (such as catfish, flounder, trout or grouper), cut into serving pieces
1 cup self-rising flour, seasoned with salt, pepper and a pinch of cayenne
1 scant cup vegetable oil, peanut oil or lard, or more as needed
1 tablespoon bacon grease or butter
Lemon wedges and tartar sauce, homemade (recipe follows) or store-bought, for serving
Homemade Tartar Sauce
1 cup mayonnaise
¼ cup finely chopped dill pickles or sweet pickle relish
2 green onions (scallions), white and firm green parts, minced
1 tablespoon snipped fresh dill
Fresh lemon juice to taste (start with 2 teaspoons)
Salt
ground black pepper
Cayenne or Dijon mustard (optional)