Total Time
40mins
Prep 30 mins
Cook 10 mins

I have put this together after experimenting with several ways to achieve what I wanted. It makes a wonderful herb crunch on the fish and could be used on other types of fish as well.

Ingredients Nutrition

Directions

  1. Combine all spices/dry ingredients in a bowl and mix well.
  2. Cover fish with buttermilk approximately 1 hour prior to cooking.
  3. Spread the spice mixture onto a flat plate.
  4. Press the fish fillets firmly into the spices, coating both sides.
  5. Heat the oil until almost smoking in a large heavy skillet. (I use a large electric skillet set at 350 deg.).
  6. Cook the fish about 3 minutes on each side for fillets less than 3/4 inch thick. Increase time slightly for thicker fillets.
  7. Serve with lemon wedges. We like stone ground grits with our fish in lieu of potatoes.
Most Helpful

5 5

This is an awesome recipe! The buttermilk causes the herbs to stick and form a wonderful crust on the fish. I used it on rock cod also and it was fantastic. Thanks for this recipe MewMew it will be a regular.