The South meets the West with this recipe created by guitarist Grant Johnson, who moved to Nashville for the music, but still craved the fish that he grew up eating in Seattle. his recipe hits all the right notes for him, with a perfect harmony of delicate fish and delicious southern-style breading.
- In a medium shallow bowl, mix the flour, cornmeal, salt, pepper, garlic powder, chili powder, and cayenne.
- In a second medium shallow bowl, whisk together the egg and buttermilk.
- Heat the oil in a frying pan over medium-high heat. Dip the fish in the buttermilk mixture and then in the flour mixture. Place it in the hot oil. Fry the fish for about 4 minutes on each side until the coating is golden brown. Serve hot.
Recipes reprinted from Nashville Eats: Hot Chicken, Buttermilk Biscuits, and 100 More Southern Recipes from Music City. Copyright © 2015 by Jennifer Justus. Photos by Andrea Behrends. Published by Stewart, Tabori, and Chang. All rights reserved. For more recipes perfect for the home cook, pick up your own copy of Nashville Eats: Hot Chicken, Buttermilk Biscuits, and 100 More Southern Recipes from Music City on Amazon.com.