Spicy Southern-Style Fish Fry with Cajun Remoulade

1.In a large bowl, soak the fish fillets in buttermilk for at least 30 minutes to tenderize and flavor the fish.

2.In another bowl, combine the flour, cornmeal, paprika, cayenne pepper, garlic powder, onion powder, dried thyme, salt, and black pepper. Mix well to create the seasoned coating.

3.Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).

4.Remove the fish from the buttermilk, allowing excess to drip off, then dredge each fillet in the seasoned flour mixture, ensuring an even coating. Shake off any excess flour.

5.Carefully place the coated fish fillets in the hot oil, frying in batches if necessary to avoid overcrowding. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Use a slotted spoon to transfer the fried fish to a paper towel-lined plate to drain excess oil.

6.While the fish is frying, prepare the Cajun remoulade by combining mayonnaise, Dijon mustard, hot sauce, lemon juice, chopped parsley, and Cajun seasoning in a bowl. Mix until smooth and well combined.

7.Serve the hot, crispy fish fillets with a generous side of Cajun remoulade for dipping.