Saturday, October 27, 2012

Uncle John's Fried Fish

Uncle John's Fried Fish

Ingredients
Fish filets
Salt
Black Pepper
Creole Seasoning (Uncle John uses Tony Chachere’s Creole Seasoning)
Yellow Corn Meal Mix
Oil (for frying)


Directions
Cut fish into 1/2 inch strips.  Line fish strips onto a flat surface or pan to season.


Season the fish heavily on one side with salt, pepper and Creole seasoning.
Lightly toss seasoned fish in a bowl so the seasoning is evenly distributed.


Add yellow corn meal mix, a little at a time, and mix with fish strips.  Keep adding until a light but thorough coating of meal is on all the fish (see below photo).


Allow meal to rest on fish for 15 minutes.

Shake loose excess meal as you lift fish out to place in fryer.

Heat oil to rolling boil (see post on frying).
Add fish and fry for 7-8 minutes or until golden brown.  If you prefer a darker crunchier fish then leave in for the full 8 minutes.
Add enough fish to cover surface area of pan only (don't over fill or fish will not fry evenly).  Stir fish occasionally to help the fish to fry evenly.

Lift fish out with strainer and place on paper towel to assist with draining.  Keep fried fish in warmer as you fry the rest.

Serve warm.  My mother-in-law uses the same method for frying fish and I can't get enough of her fried catfish!  Fantastic.  It may take a little trial and error until you get it just the way you like it but  it will definitely be worth it.  Best served with Nancy's homemade hush puppies.




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