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Creole Fried Fish
1 mess of fish fillets (approximately 1 1/2 to 3 lbs.)*
1 sm. jar Dijon-style mustard
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
1/4 c. cornstarch
3/4 c. cornmeal - preferably yellow
1 deep, heavy iron pot with 2 or 3 inches of fresh cooking oil
*(Such as fresh water bream, crappie or bass). Clean and wash fish. Pat dry with paper towels. Place fish in large bowl; salt and pepper generously. Place 2 or 3 tablespoons of mustard in with fish. Stir until all pieces are well coated. Allow to stand at least 30 minutes. Blend all dry ingredients. Add 1 teaspoon more salt to meal mixture. Heat oil to 350 degrees. Dredge fish pieces one at a time in meal mixture and place in deep hot fat (a frying basket is excellent to use; also a 3 quart cast iron saucepan for deep frying). When fish pieces float to the top and are golden brown, remove to paper towel covered plate and keep warm until ready to serve. Serve with hush puppies fried right after the fish.
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