• To make the fish fry mix, combine the dry ingredients - wheat flour, cornmeal, seasoning salt, paprika, lemon pepper, and cayenne pepper. Whisk until well combined, then transfer to a jar for long-term storage. You can also just combine everything in a jar and give it a good shake.

  This recipe will just about fill a quart jar. Store in a jar in a cool, dark place for long-term storage.
  2 cups yellow cornmeal, ¾ cup whole wheat flour, 1 ½ tablespoons seasoning salt, 1 ½ teaspoons lemon pepper seasoning, ¾ teaspoon paprika, ¾ teaspoon cayenne pepper

How to Use Fish Fry Seasoning

• Combine eggs, buttermilk, and hot sauce in a large bowl.
• Now, soak your cleaned fish fillets in that egg mixture. Make sure the fillets are fully coated. Let that sit while you mix up the dry ingredients. In a shallow bowl, pour out one serving of my Ultimate Fish Fry Mix - about 1 cup. (If you are only frying a few small fillets, you can reduce this quantity.)
• Now, dip the soaked fish fillets in the cornmeal fish fry mixture and make sure the breading fully coats the fish. Shake off any excess breading.
• Place the fillets on a plate and cover them with plastic wrap. Let them sit in the refrigerator for 10-15 minutes while you heat up your oil - this will help the breading stick to the fish.

To Fry Fish in a Deep Fryer

• Heat a deep fryer to 350°F.
• When the oil is hot, drop the fish fillets in and cook for 5-7 minutes for small fish and 7-10 minutes for large pieces of fish like catfish fillets - until the fish fillets are golden brown and the internal temperature is 145°F. (For thinner fillets, it can take less time, so watch them carefully.)
• Rest the cooked fillets on a wire cooling rack - not a towel - this will allow for the crispiest fish.

To Fry Fish on the Stove

• In a large pot, Dutch oven, or deep skillet, heat 3 to 4 inches of oil over medium heat. (If you don't have a pot or deep skillet, you can shallow fry your fish for 2-3 minutes on each side in a cast iron skillet, just be careful when flipping the fish as the oil can splash out.) Use a thermometer to ensure that the temperature of the oil is 350°F. (If the oil is too cold, the breading will absorb the oil, and the fish will be soggy. If it is too hot, the outside breading will cook before the fish cooks.)

  Fry the fillets in small batches so that you don't crowd the oil - if you put too much fish in the oil at one time, it will lower the temperature, and the fish won't cook. If you use a large skillet, be especially careful of overcrowding.
• Cook for 7 - 10 minutes - until the fillets are golden brown and the internal temperature is 145°F. (For thinner fillets, it can take less time, so watch them carefully.)
• Rest the cooked fillets on a wire cooling rack - not a towel - this will allow for the crispiest fish.