Panamanian Style Fish Fry Recipe

Our Panamanian twist on an American classic, with a seasoned cornmeal and flour blend.

Ingredients

2/3 cup finely ground yellow cornmeal

1/3 cup all-purpose flour 

1 tablespoon freshly ground black pepper 

1 tablespoon garlic powder

1 tablespoon paprika 

2 teaspoons celery salt

2 teaspoons onion powder

1 teaspoon cayenne pepper 

1 teaspoon turmeric

1 tablespoon plus 1 1/2 teaspoon kosher salt

1 cup whole milk 

1 1/2 lb. thin white fish fillets, such as flounder

2 1/2 cups neutral oil

Lemon wedges and hot sauce, for serving

Recipe

Prepare the coating:

In a shallow dish, whisk together cornmeal and flour. In a small bowl, mix black pepper, garlic powder, paprika, celery salt, onion powder, cayenne, turmeric, and 3 teaspoons salt until combined. Take 2 and 1/2 teaspoons of this seasoning mixture and stir into the cornmeal mixture.

Coat the fish:

Pour milk into a separate shallow container. Working with one fillet at a time, dip it into the milk, then press it into the cornmeal mixture to coat both sides. Place coated fillets on a sheet tray.

Heat the oil:

In a large cast-iron skillet, heat oil over medium-high until a thermometer reads 385°–400°F. Prepare a wire rack over a sheet tray lined with paper towels for draining.

Fry the fish:

Fry the fillets in batches, turning once, until golden brown on both sides, about 5 minutes total. Transfer fried fish to the wire rack and immediately sprinkle lightly with salt.

Finish and serve:

Transfer fish to a platter. Serve hot with lemon wedges and your favorite flavor of Mo’s Heat.