The recipe here can be used for
just about any fish and is has a "tight crust" so greasiness is at
This will fry about 2 lbs of meat dependent upon the number of pieces.
Fish come in varying thickness. You may be cooking whole fish or
fillets. In either case the thickness of the fish determines how you will
prepare it to fry. If piece of fish is about 1/2" to 1"
thick it's perfect for frying; any thicker and I slice it in half, or make
slits in it. Here's why, first, fish need to be seasoned to taste like
anything else. If the piece is too thick you won't get seasoning down to the
middle in the case of whole fish. Second, the inside needs to be done and moist while the outside
is a little crisp. If the cut is too thick you wind up with a tough
outside and not so cooked inside. Of course, be sure the
fish is cleaned well and if you're cooking fillets be sure the bones are
2/3 cup of milk
1 tbs. Creole Seasoning (your choice)
1/2 tsp. garlic powder
1/2 tsp onion powder
1 tsp. hot sauce
1 tsp. cayenne pepper
Salt and fresh ground black or white pepper.
Put fish in liquid mix. Mix
it all up and marinade it for 30 or more minutes in the ice box.
2 cups corn flour (see note 1) or fish fry.
3/4 cup cornstarch (makes it stick better)
2 Tbs. Creole Seasoning
1/2 tsp Salt
1/2 tsp. Black Pepper
1/2 tsp. Cayenne
1 tsp lemon and pepper seasoning
Don't hesitate to adjust any of this to your liking...
Dredge the fish in the dry mix and let sit a minute or so moving it around
just a little. Using a paper bag works good for this too. Just drop the fish in
and shake it up a few times.
Use peanut oil, about 2" in the pan depending upon the pan depth. Heat to
350ºF (hot oil will burn you badly, be careful). Place fish in the oil
leaving at least a 1/2" to 3/4" space between pieces. Why? If you pack the pan with
too much meat the
oil cools too much and that equals soggy fish (not good).
Timing: Cook the thick (1") pieces for about 4
minutes. The smaller pieces at least 1-2 minutes turning frequently. I watch
the bubbling to judge the doneness, I don't time it. If it quits bubbling
completely you now have fish leather. With practice you can get
each piece done perfectly. You cannot tell how done the fish is by the outer
color, it's all in the bubbles! Remove the fish and place on paper towels. Move
them around so the grease is soaked up. Taste a piece once they're cooled a
little to see if you need to add any seasoning. Transfer them to another pan
with more paper towels and cover loosely with paper towels.
Let the oil come back to 350ºF for the next batch! Remember, the oil cools
as you cook. If you don't have a frying thermometer get one, guessing just don't get
it! If the oil gets too hot turn the fire off and let it cool to the right
temperature. If the oil smokes you've probably ruined it. A thermometer prevents
all of this trouble.
Have a little tartar and/or rémoulade sauce, and, lemon handy for extra
Note 1: I am lucky enough to be able to get corn flour (pulverized
corn meal) from a
wholesale distributor. A 20lb. sack costs about $5.00. You can also use a
commercially sold fish fry mix that is made with corn flour (read the ingredients), and comes seasoned and unseasoned. You
can also mix corn meal and flour and that works okay too. Some folks use flour
alone, it's your preference. Corn meal is coarser than corn flour, hence the name, "corn flour". Corn
flour is pulverized corn meal.
Note 2: To keep the food warm put the oven on 200°F (or as low as
it will go) and let it warm up about 15 minutes. Cover the fish with paper towels (not
plastic wrap) or loosely with foil, turn the oven off, and put the
pan in the oven. If you seal the pan with plastic wrap or foil the fish
will become soggy. If you leave the oven on it will dry out too much. This
only works for so long. After a few re-heats the fish will dry out
Note 3: Cooking oil: Different oils have
different smoke points. The smoke point is the temperature that the oil
begins to smoke and is usually ruined. Peanut oil has the highest rating
at 450ºF followed by Canola then Corn (Vegetable) oil. That's why the
Peanut oil is preferred for frying.
This is just the way I fry fish and I'd like to see the way you do it. Send
me your recipe.
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