One of best ways to serve freshly caught rockfish is also one of the most simple. Immersed in tangy buttermilk and then lightly breaded and shallow fried, these tasty fish nuggets are crispy on the outside while moist and juicy on the inside. Many Bay locals like to fry their fish in a mixture of peanut oil and bacon grease (we keep our grease in a covered bowl next to the stove for easy access), which creates an extra-crispy coating and lends just a hint of smoke flavoring.
Makes 4 servings
Peanut oil, for shallow frying
1 tablespoon bacon grease, optional
1 cup yellow cornmeal
1 cup flour
Pinch of cayenne pepper, or to taste
Salt and pepper
1 cup buttermilk
1 1/2 pound rockfish filet, skinned and cut into 1 1/2-inch wide, 3-to-4-inch strips
Preheat a large fry pan, preferably cast iron, to medium-high. Add peanut oil and bacon grease up to 1 1/2 inches deep.
Mix together in a shallow dish cornmeal, flour, cayenne, salt and pepper. Pour buttermilk into another bowl. Add fish bites to buttermilk and let sit for about 15 minutes (or up to 2 hours in the fridge. Then coat fish in cornmeal mixture, shaking off any excess.
Once oil is hot (around 375 degrees), add fish, being careful not to crowd. Fry fish until golden, about 2 to 3 minutes per side, depending on the thickness of your filet. Remove fish to a wire rack to drain. Sprinkle with additional salt, if desired.
To keep fish warm, place in a 200-degree oven. Serve with tartar sauce, lemon wedges and hot sauce on the side.
Homemade Tartar Sauce
Makes 1 cup
1 cup mayonnaise
1 teaspoon lemon juice
2 tablespoons red onion, minced
1 tablespoon stone-ground mustard
2 tablespoons sweet pickles, minced (preferably bread and butter pickles)
1 teaspoon sweet pickle juice
Salt and pepper, to taste
Mix all together in a medium bowl. Cover and store in refrigerator until ready to use. Best made a day ahead. Keeps refrigerated up to 3 days.
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