Description
This crispy fried fish and chicken recipe features tender fish fillets and juicy chicken tenders, both coated in a flavorful batter and fried to a golden brown. Ideal for family dinners or casual gatherings, serve with your favorite sides and dipping sauces for a delicious meal.
Ingredients
Scale
- 1 pound of white fish fillets (cod, haddock, or pollock)
- 1 pound of chicken tenders
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 cup buttermilk (or regular milk with a splash of vinegar)
- Vegetable oil for frying
Instructions
- In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, black pepper, garlic powder, onion powder, and paprika.
- In another bowl, pour in the buttermilk. If using regular milk, add a tablespoon of vinegar and let it sit for about 5 minutes.
- Gradually add the dry mixture to the buttermilk, stirring until just combined. The batter should be thick enough to coat the back of a spoon.
- Pat the fish fillets and chicken tenders dry with paper towels.
- If necessary, cut the fish fillets into smaller pieces, about 3-4 inches long.
- Sprinkle a little salt and pepper over the fish and chicken.
- Dip each piece of fish and chicken into the batter, letting any excess drip off.
- On a large plate, spread out some additional flour and cornmeal mixture. Roll the battered fish and chicken in this mixture for an extra crispy coating.
- In a large, deep skillet or heavy-bottomed pot, heat enough vegetable oil to cover the bottom by about 2 inches to 350°F (175°C).
- Carefully place the chicken tenders into the hot oil, frying for about 4-5 minutes on each side until golden brown. Remove and drain on a paper towel-lined plate.
- Repeat the frying process with the fish fillets, cooking for about 3-4 minutes per side.
- While frying, prepare serving plates with sides like coleslaw, fries, or hushpuppies.
- Arrange the fried chicken and fish on the plates and squeeze fresh lemon juice over the top.
- Serve with a quick tartar sauce (mix mayonnaise, chopped pickles, and lemon juice) and hot sauce.
Notes
- Ensure the oil is at the right temperature for frying to achieve a crispy texture.
- Adjust seasoning according to your taste preferences.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes