Southern fish fry

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Almost as important as the fried fish is the side sauces. You can go as simple as you like by just serving it with your favorite hot sauce, or you can go extravagant and serve it with an array of sauces like tartar, cocktail sauce, or remoulade. You will definitely want to serve it with a few lemon wedges to cut through the rich fried flavor, and vegetable sides like coleslaw or southern-style green beans.
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Southern fish fry recipe
5-6
10
10
20
10 catfish fillets, skin removed
Salt and pepper to taste
2 tablespoon Cajun seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
pinch cayenne
2 cups yellow corn meal
2 cups AP flour
2 eggs, beaten
1/2 cup hot sauce
2 tablespoons yellow mustard
Canola oil for frying
Lemon wedges for serving
Side sauces of your choosing
Begin by preparing your fish, rinsing them under cold running water and patting dry with a towel.
Place the cleaned fish on a large cutting board and cut the fish into long strips. Season with salt and pepper and set aside.
To make the seasoning mix, combine the Cajun seasoning, garlic and onion powders, paprika, and cayenne in a small bowl.
In a large bowl, combine the cornmeal, flour, and 2 tablespoons of the seasoning mix.
In medium-sized bowl, combine the eggs, remaining seasoning mix, hot sauce, and mustard.
To bread the fish, dip the fish first into the egg mixture and then into the cornmeal mixture, pressing the strips gently into the cornmeal to allow the breading to adhere.
Set the fish onto a baking sheet lined with wax paper and continue until all of the fish is breaded.
Preheat an oven to 200 degrees F and place an oven-safe cooling rack over a baking sheet.
In a large skillet, heat 2-inches of oil over medium-high heat until shimmering.
Place the fish into the pan a few strips at a time, being careful not to overcrowd the pan.
Cook the fish for 2-3 minutes a side, until golden brown and crispy.
Place the fish on the rack-lined baking sheet and place in the oven to keep warm while you continue frying the remaining fish.
Serve with lemon wedges and the side sauces of your choosing.
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