Southern Fish Fry

• Seafood

  • 10 Catfish fillets or whitefish

• Produce

  • 1 tbsp Garlic powder
  • 1 Lemon to serve
  • 1 tbsp Onion powder

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/2 cup Hot sauce
  • 1 Hot sauce
  • 2 tbsp Sandwich mustard, yellow

• Baking & Spices

  • 1 tbsp Black pepper
  • 1 pinch Cayenne pepper
  • 2 cups Corn meal
  • 2 tbsp Creole seasoning
  • 2 cups Flour
  • 1 tbsp Paprika

• Oils & Vinegars

  • 1 Cooking oil

Found on creolecontessa.com

Description

Ingredients

• 10 catfish fillets or whitefish
• 2 cups corn meal
• 2 cups flour
• 2 eggs, beaten
• 2 tablespoons yellow sandwich mustard
• 1/2 cup hot sauce
• 2 tablespoons creole seasoning
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• pinch of cayenne pepper
• lemon to serve
• cooking oil
• hot sauce

Directions

• Rinse fish and pat dry.
• Slice fish in half to get long strips.
• Place fish in a large bowl.
• Heat oil in a large pan over medium heat to 350 degrees, not filling more than halfway with oil.
• Mix seasoning blend and set aside.
• In a freezer bad add cornmeal and flour and 2 tablespoons of seasoning blend, mix well.
• Add remaining seasoning blend and hot sauce, eggs, and mustard to fish bowl, mix well.
• Once oil is ready place a few strips of fish into corn/flour and shake well to coat.
• Remove excess flour from fish by lightly shaking when removing from bag.
• Place fish in pan and fry 4-5 minutes per side.
• Dont over crowd pan, repeat until all fish is cooked.
• Drain on paper napkin and sprinkle a pinch more of creole seasoning when fish comes out the pan if desired.
• Serve with lemon wedges and hot sauce.

Nutrition