You won’t find fish like this at a restaurant. 
It’s not beer-battered or breaded, panko-crusted or shake-and-baked. This is the kind served at fish fries in our state, in fishermen’s backyards, and in my grandma’s kitchen. It’s home-cookin’ style, and it doesn’t exist outside that realm.
An authentic Florida fish fry starts with fish caught in inshore Florida waters. I used redfish here, but trout, snook, and mullet are all wonderful. Save your fancy offshore fish for another recipe.
We debate about deep-fry vs. shallow-fry. Deep frying requires more oil, but the fish cooks faster. Shallow frying uses less oil, but then you have to flip the fish. The choice is yours.
A fish fry is meant to feed the masses, so it’s a good time to invite the neighbors. They’re going to come over anyway when they smell this.
Besides local fish, there’s one more ingredient that sets this apart from other regional fried fish: cornmeal. It’s mixed with some flour and lightly seasoned. Rather than a thick, separate layer, it forms a thin crust that becomes one with the fish. The cornmeal makes it crispy outside, but it also adds flavor. It’s only a hint of toasty corn, but that’s the magic. Add a little of this sauce and you won’t know what hit you.
I love the smell when it hits the hot oil. I can barely wait for a nugget to cool so I can pop it in my mouth. Yep. Tastes like home.
That looks awesome! I’ll be happy to have some next time you are down on the island. Tell Toby the new grill is looking great.
Thanks, Matt. If we can manage to catch some fish we’ll definitely have a fish fry! See you soon.
That looks so yummy. I wish I lived next door because I’d definitely head over if I smelled this
Yee haw! I would escort you!