Spicy Southern-Style Fish Fry with Cajun Seasoning

1.In a large bowl, pour the buttermilk over the fish fillets, ensuring they are fully submerged. Let them marinate for at least 30 minutes in the refrigerator to enhance flavor and tenderness.

2.In a separate bowl, combine the flour, cornmeal, Cajun seasoning, paprika, garlic powder, cayenne pepper, black pepper, and salt. Mix well to create a seasoned coating.

3.Remove the fish from the buttermilk, allowing any excess to drip off. Dredge each fillet in the seasoned flour mixture, pressing lightly to ensure an even coating. Shake off any excess flour.

4.In a large skillet or deep fryer, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of the flour mixture into it; if it sizzles, the oil is ready.

5.Carefully place the coated fish fillets into the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for about 4-5 minutes on each side, or until the fish is golden brown and cooked through. The internal temperature should reach 145°F (63°C).

6.Once cooked, transfer the fish to a plate lined with paper towels to drain excess oil.

7.Serve the spicy fish hot, garnished with fresh parsley and lemon wedges on the side for squeezing over the top.