This recipe from Mable Clarke, a South Carolina cook and activist, is the centerpiece for the monthly fish fry she started to save the Soapstone Baptist Church in her community. Juicy inside and crispy outside, it's what hundreds of people look forward to every month. Serve with lemon juice and a quick tartar sauce of mayonnaise, capers, relish and a touch of Tabasco.

Mable Owens Clarke
Source: EatingWell Magazine, September 2020


Ingredient Checklist


Instructions Checklist
  • Clip a deep-fry or candy thermometer to the edge of a large pot. Add oil to the pot and heat over medium-high heat until it reaches 350 degrees F. Place a wire rack on a baking sheet.

  • Meanwhile, whisk yellow and white cornmeal, garlic powder, lemon pepper, ground pepper, paprika and seasoned salt in a large bowl.

  • Pat fish dry. Working with 4 pieces at a time, dredge the fish in the cornmeal mixture, shaking off excess. Using tongs, carefully add the fish to the hot oil and adjust the heat to maintain a temperature of 350 degrees F. Fry the fish, flipping occasionally, until golden brown and cooked through, 2 to 3 minutes total. Transfer to the rack to drain. Repeat with the remaining fish, letting the oil return to 350 degrees between batches.


Equipment: Deep-fry or candy thermometer

Nutrition Facts

166 calories; protein 17g 34% DV; carbohydrates 5g 2% DV; exchange other carbs 0.5; dietary fiber 1g 4% DV; fat 8g 12% DV; saturated fat 1g 5% DV; cholesterol 61mg 20% DV; vitamin a iu 103IU 2% DV; folate 8mcg 2% DV; calcium 30mg 3% DV; magnesium 29mg 10% DV; potassium 240mg 7% DV; sodium 452mg 18% DV; thiamin -1mg -100% DV.