Shallow-Fried Bone-In Pan Fish

By: Hannah Lee Leidy
Photo by Felicia Perry Trujillo

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Serves 6

  • 1 cup vegetable oil
  • 12 whole small pan fish, scaled, gutted, gilled, and scored
  • Salt and freshly cracked black pepper to taste
  • 4 cups seasoned flour
  • Vinegar and hot sauce for serving
  1. In a large skillet fitted with deep-fry thermometer, heat oil to 350 degrees. Rinse fish and pat dry with paper towels. Season with salt and pepper.
  2. Pour seasoned flour into a shallow dish. Dip each fish into flour, gently tapping off excess. Carefully add a couple fish to the hot oil and fry until the exposed white meat is opaque, about 5 minutes. Transfer to a paper towel-lined plate and repeat with remaining fish, letting the oil come back up to 350 degrees between batches. Serve hot with vinegar and hot sauce for drizzling.

From Durham’s Ultimate Seafood Joint.

  • From Ricky Moore, Saltbox Seafood Joint, Durham, North Carolina

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