Bob Simms* Favorite Fried Fish


  • Fish fillets
  • Flour seasoned with salt and pepper
  • 2 beaten eggs whisked together with 1/2 cup buttermilk
  • Corn tortilla chips, panko and dry-roasted peanuts
  • Salt and pepper
  • Peanut, safflower or corn oil for frying


  1. Heat oil to 375 degrees for deep-frying or 360 degrees for pan-frying
  2. Place 1 handful of tortilla chips, 1/4 cup panko and 1/4 cup peanuts in a food processor. Pulse until mixture is coarsely ground
  3. Dust fish with seasoned flour
  4. Dunk in egg and buttermilk mixture
  5. Roll in tortilla chip mixture
  6. Place in heated oil, a couple pieces at a time, and fry until golden brown
  7. Drain on paper towels. Season while hot with salt and pepper


*Bob Simms is a outdoor radio show host in California.

Cut fillets into 2- or 3-inch wide pieces and make sure that they’re bone dry and cold before starting the process. Keep the fillets wrapped in paper towels in the fridge until the oil is hot and you’re ready to fry. Fish can either be deep-fried until done or pan-fried and flipped once to crisp up both sides.

Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook

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