Southern Fried Fish Recipe

Start your New Year celebrations or Friday Night Fish Fry with a Southern classic— hot fried fish paired with collard greens, black-eyed peas, and cornbread. 🍽️✨ Discover the rich history of this meal, rooted in the Low Country and Sea Islands now a Southern Favorite. Each dish holds symbolism: collards for wealth, cornbread for gold, and black-eyed peas for resilience.

Our version includes crispy Southern fried fish, representing the gold with its cornmeal batter. The secret? Marinate your fish in Chilau Boil Base for bold Southern spices like chili pepper, celery, onion, and garlic—perfect for catfish, whiting, grouper, or perch!

What is Chilau Boil Base? Chilau Boil Base is a bold, concentrated seasoning paste crafted with Southern-inspired flavors of chili pepper, onion, garlic, and spices. Perfect for marinating fish, seafood, and other meats, its rich flavor profile penetrates deeply, enhancing dishes without overpowering. A little goes a long way, making it an ideal choice for achieving perfectly seasoned, mouthwatering meals every time.

Fried Fish Recipe:

1. Pat fish dry and coat with Chilau Boil Base for bold flavor (longer marination = richer flavor).
2. Use a seasoned batter mix + cornmeal, keeping salt light since Chilau handles the seasoning.
3. Heat oil in a skillet to 350°F, filling halfway with vegetable oil.
4. Fry fillets in batches, 3-4 minutes per side. Drain on paper towels.
5. Serve immediately for peak crispiness!

Side note: You can use our same recipe for Red Bean and Rice to make amazing Black-eyed Peas