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Buttermilk Fish Fillets

(18 Votes)
15 Min

If you've never used buttermilk in a batter, are you ever in for a treat. Our delicious crispy batter-fried Buttermilk Fish Fillets will win you loads of tasty compliments.

What You'll Need:
  • 2 pounds white-fleshed fish fillets
  • 1 cup buttermilk
  • 1 cup biscuit baking mix
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1/4 cup canola oil, plus more if needed for frying
What To Do:
  1. Place fish in a 9- x 13-inch baking dish and pour buttermilk over fish, completely coating it. Cover with plastic wrap and refrigerate 30 minutes, turning once.
  2. In a shallow baking dish, combine biscuit baking mix, salt, and ground red pepper; mix well. Remove fish from buttermilk, discarding excess buttermilk, and place in biscuit baking mixture, coating evenly on both sides.
  3. In a large skillet, heat oil over medium heat. Place a few pieces of fish in skillet and cook 3 to 4 minutes per side, or until golden and fish flakes easily with a fork. Remove to a paper towel-lined platter, cover with foil, and repeat with remaining fish, adding more oil if needed. Serve immediately.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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To Rgswartz, if you're having trouble frying food, try dredging the food in flour by putting it in a plastic bag and shaking it. THEN put it the liquid batter called for and into the coating. My sister-in-law gave me this tip and the coating stays on just great!

yum! even my kids liked it!

I like this recipe using talpia frozen fish. I buy it from Walmart and each piece of fish is frozen and sealed in its own pouch. It is not soggy and doesn't have excessive water in it.

I saw this recipe yesterday and made it for dinner tonight using frozen cod fillets, thawed. My husband said it was the best fish I have fixed. I had to gently squeeze excess water from the thawed fillets before putting in the buttermilk to marinate and plan to try fresh next time.

This recipe was great! My husband loved it. Served it with potatoes, a salad, and corn bread. I also used buttermilk in the cornbread mixture with 1 tbls. of suger in it. The cornbread and fish were Awesome. I can't drink buttermilk but boy is it good in biscuits, corn bread and any frying batter. Next I'm trying peanut oil to fry in. I'll let you know how that works out. Hugs, Jan

Does anyone use frozen fillets? I am new to cooking fish and would like to know how to make this with frozen fish. I am trying it tonight with fresh fish and while washing it I was removing bones which turned me off ! What type of fish can I use to avoid this problem. I also like fish that does not have a fishy taste or powerful fishy smell.

Made this with frozen haddock and it was a winner. Just had to make sure to take the fish out of the freezer the day before to thaw.

Thanks, I will try the recipe again with frozen fish. When i fried the fresh fish, the breading started to come off. I have a terrible time when I fry food! I always have to keep adding oil??

It's great that as a new cook you're attempting to learn. Personally, I wouldn't use frozen fish because it releases the water from the ice crystals during the thawing peocess and you'll end up with soggy & flimsy fillets (yuk). I suggest buying fresh boneless fillets from the seafood counter at your supermarket. Use a mild white fish such as Cod, Catfish, Halibut or Pollak.... as they don't have that 'fishy' smell or taste if they're very fresh. If fish ever smells 'fishy' it usually isn't all that fresh. I always ask the guy behind the fish counter to let me smell it before he wraps it up for me. It should smell like the ocean. Don't be embarassed to do so, because he will realize that you know how to buy fresh fish. Also, in order to keep the breading crispy while cooking the rest of the fish, tent it 'lightly' with foil in order to keep it warm. Don't put the foil on tightly because the breading will become soggy due to the heat and moisture of the fish. Good luck, and keep on cookin'!

Cod, Talapia, or Haddock fillets are a few..

if it has a fishy smell or taste the fish is old and I personally would not use the fish

I prefer buttermilk wash over egg wash any day. It is so much better.

Sounds great! I'm making this for dinner tonight. I'll let you know if we liked it. Thank you Mr. Food for all your wonderful recipes.

I have already made this fish twice - husband and I both love it. I used cod and served with baked potato and coleslaw. Ready to make it again!

I made these for dinner tonight, and although my husband can't stand buttermilk by itself, he LOVED this fish. He said I could make this fish anytime. I made it with rice with beans and corn. Delicious.

My dad was raised in the WVa mountains and his favorite was cornbread made with white cornmeal, then crumbled up in a glass with buttermilk poured over it and eaten with a spoon...

It is better than dessert. Love buttermilk and cornbread.

Sounds so great. I love to use buttermilk in breading. Also like to drink it!!!

Since you like to drink buttermilk this is how we had it as a kid and still to this day....Boil potatoes as for mashed potatoes. Cut up bacon in pieces and fry crisp with diced onion added a few minutes later. Add to mashed potatoes,grease and all as it replaces butter added. In a soup plate put amount of potatoes you will eat ,add buttermilk, salt and pepper to taste and enjoy. Mmmm good.


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