Cooking Game: Friday Night Fish Fry

Fish fries are a great way to bring family and friends together. Let Steve Rinella show you how to fry fish your friends and family will be drooling over.

Crispy Fish with Herb Tartar Sauce
Serves 4 (12 pieces)

Special Equipment:
Fryer

Ingredients:
1 ½ - 2 pounds White-fleshed fish
Cut into 1” thick strips, 3 inches long

Buttermilk marinade:
2 cups buttermilk
1 tablespoon Kosher salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Smoked or Spanish paprika

Breading:
1 cup all-purpose flour
1 ½ cup Panko breadcrumbs
1 ½ cup fresh breadcrumbs
1 tablespoon Kosher salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked or Spanish Paprika
2 tablespoons cornstarch

5 cups Peanut Oil, for frying

Methods:
For the marinade, in a large bowl, whisk the spices into the buttermilk until mixed.
Add the fish into the marinade and cover.
Let the marinade sit for four hours, or up to 1 day, covered with plastic wrap.

Prepare the fryer to a temperature of 375 degrees.

For the breading, mix all of the ingredients in a large bowl. One piece at a time, press the fish into the breading and pat the crumbs onto the side and then flip the piece and do the same to the other side. The entire fish should be covered with crumbs.
Place the breaded fish onto a plate in preparation for frying.
When all of the fish has been breaded, carefully place each piece into the fryer in a single layer with space between each piece. Be careful not to overcrowd the fryer.

Cook for approximately 3 or 4 minutes until fish is golden brown. Remove and place on a paper towel covered plate to drain. Serve immediately.

Tartar Sauce:
Yield: 1 ¼ Cups

1 cup mayonnaise
½ tablespoon fresh chopped rosemary
1 tablespoon fresh minced garlic
Juice and zest from 1 lemon
1 tablespoon chopped chive
5 leaves fresh basil, chopped
5 cornichon pickles, chopped
1 tablespoon chopped capers
½ teaspoon black pepper

Add all of the ingredients into a bowl and whisk until incorporated.