Fried fish can be prepared in so many different ways.
Cuisine: American
Prep Time:
Cook Time:
Total Time:
Servings: 6
Ingredients
Fish
- 1 1/2 pounds fish fillets (catfish, whitefish, cod, snapper, tilapia, flounder, trout, haddock, sole, etc.)
- 1/4 cup each Creole mustard
- 1 teaspoon hot sauce
- vegetable oil, for frying
Dredge
- 1 cup yellow cornmeal
- 1/2 cup self-rising flour
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 garlic powder
- 1/4 teaspoon lemon pepper seasoning
- 1/4 teaspoon Cajun seasoning
- 1/2 teaspoon Old Bay seasoning
Here's how to make it:
- Combine the mustard and hot sauce in a large bowl. Add the fish and toss to coat. Let the fish marinate in the refrigerator for about 30 minutes.
- In a bowl, whisk together the cornmeal, flour, paprika, onion powder, garlic powder, lemon pepper seasoning, Cajun seasoning and Old Bay seasoning.
- When ready to cook, heat about 2 inches of oil in a heavy skillet to 375 degrees F.
- Coat the fish fillets in the cornmeal and then put into the hot oil. Do not overcrowd the pan. Fry the fish for about 5 minutes, depending on size, until golden and crispy on both sides and cooked through. Drain on paper towels. Repeat with remaining fish.
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