BOB & LENORE's COOKBOOK

BUTTERMILK FRIED FISH

Ingredients:

6 each Pacific Fish fillets (either Rockfish, Salmon, Sturgeon)
1 ½ Tablespoons spice mix
1 ¼ cups buttermilk
4 cups vegetable oil
1 cup all-purpose flour
1 Tablespoons spice mix
Sea salt to taste

Method:

Combine butter milk and first spice mix and blend in zip bag. Add fish pieces and refrigerate 2-24 hours, depending on size of fillets and variety. Rockfish will be quick, sturgeon takes longest.
Place flour into bowl or zipbag. Remove fish from the buttermilk; drain and add to the flour in batches, coating and shaking off excess. Place onto plate until all are coated in flour. Meantime, heat oil in heavy bottom pot (large enough that 4 cups oil is less than half full) Bring oil up to 350 F on med-high heat. Add fish to the hot oil in batches of 3-4, and cook, turning, until golden brown, 4 to 6 minutes. Take out one and test with thermometer--140F for rockfish, salmon and 160 for sturgeon. Drain on paper towels and season lightly with second spice mix and sea salt before serving.

TO RECIPES

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