Recipe for Southern Fried Fish

Pat fish fillets dry and cut into portions.

In a bowl, whisk together buttermilk, eggs, mustard, and hot sauce.

In a shallow dish, mix cornmeal, flour, Cajun seasoning, garlic powder, onion powder, paprika, black pepper, cayenne, and salt.

Heat 2–3 inches of oil in a skillet or Dutch oven to 350–365°F.

Dip fish into wet mix, then dredge in cornmeal mixture, coating evenly.

Let coated fish rest 5 minutes before frying.

Fry fillets in hot oil, 3–5 minutes total, turning once, until golden and crisp.

Drain on a wire rack, season lightly with salt, and keep warm in a 200°F oven.

Serve hot with lemon wedges and sauces.