Double Dip Fried Fish - Master Cookbook Recipe # 390

Name: Double Dip Fried Fish - Master Cookbook Recipe # 390
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Yield: 3-4 people
Cuisine: Southern
Ingredients: The Liquid Batter; 1 cup Self-Rising Flour; 1 tsp Onion Powder; 1/2 tsp Garlic Powder; 1 tsp Seafood Seasoning; 1/2 tsp Salt; 1 cup Carbonated Beverage (Club soda or ginger ale works great); The Coating & Frying; 2 cups Self-Rising Cornmeal Mix; Corn Oil (for frying); Fish Fillets (patted dry)

This "Double Dip" method creates an incredible, thick crust that stays perfectly attached to the fish. By using a carbonated beverage in the batter, you get a light and airy texture that pairs beautifully with the hearty crunch of the cornmeal. It’s a specialized technique that ensures every bite is seasoned to perfection and satisfyingly crispy.

This is recipe #390 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 4 minTotal time: 19 min Resting Time: 10 min

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Ingredients

The Liquid Batter
1 cup Self-Rising Flour
1 tsp Onion Powder
1/2 tsp Garlic Powder
1 tsp Seafood Seasoning
1/2 tsp Salt
1 cup Carbonated Beverage (Club soda or ginger ale works great)
The Coating & Frying
2 cups Self-Rising Cornmeal Mix
Corn Oil (for frying)
Fish Fillets (patted dry)

Instructions

Whisk the Batter: In a bowl, whisk together the flour, onion powder, garlic powder, seafood seasoning, salt, and carbonated beverage. The batter should be thin. Set it aside.
The Double Dip: Dip each dry fish fillet into the liquid batter, then immediately place it into the cornmeal mix.
Coat Thoroughly: Press the cornmeal firmly onto the fish so it adheres well. Be careful not to "push" the breading, or the liquid batter might slide off.
The Secret Rest: Let the breaded fish sit for about 10 minutes before frying. This allows the crust to "set" and ensures it stays on the fish during cooking.
Heat the Oil: Preheat a skillet with 1" of corn oil. Test the oil by dropping in a bit of batter,if it sizzles and floats, it’s ready. Maintain a medium heat.
Fry: Carefully place the fish in the skillet. Fry for 2 minutes, then turn and cook the other side for another 2 minutes until golden brown.
Drain: Place the finished fish on a plate lined with paper towels to drain.

Notes

Tammy’s Tips

The most important step in this recipe is letting that fish rest for 10 minutes after you bread it! That little bit of patience is what gives you that solid, professional-looking crust that Southern fish fries are famous for. Also, make sure your fish is patted completely dry before you start; if there's moisture on the surface of the fish, the batter won't be able to grab hold properly, and you'll lose that beautiful coating in the skill