This Masa Harina Fish Fry is inspired by my Mexican and Southern culinary and cultural roots. My aunt makes her fish fry with self rising white cornmeal. Now, I know there is absolutely no self rising cornmeal here in my small Alaskan town. I was trying to come up with the best
I used freshly ground chile d’arbol
Masa Harina Fish Fry (Gluten-Free)
Ingredients
- 1 3-lb. skinless halibut fillet
- 2 c Masa Harina (nixtamalized corn flour) white or yellow corn
- 1 tbsp Chili Powder freshly ground chile d'arbol
- 1 tsp Kosher Salt
- 1 tbsp Pepper
- 2 c buttermilk
- 1/4 c Tapatio or other hot sauce
- 3 c oil for frying
Instructions
- Pour 2-3 inches of oil into a large skillet and heat oil over medium high heat.
- Cut halibut into 4 servings, or 8-ounce portions and season with salt and pepper.
- Combine buttermilk and Tapatio in a bowl. Place the masa marina, chili pepper, salt and pepper in a shallow dish.
- Dredge the pieces of his in the buttermilk mixture and then the masa harina (or corn flour) mixture.
- Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color.
- When the fish is evenly golden all over, remove and drain on brown paper sacks.