Saturday, November 17, 2012

Creole Fried Fish

Let Them Eat FISH!

Fried fish and a squirt of lemon, there’s nothing like it! My family is from the south so fish cooked all type of ways are a family staple.This is an adaptation from a recipe my auntie Sandra (aka Aunt Fry) gave me years ago. Creole fried fish is one of my favorites and it will become one of yours, enjoy! 

Slice the fillets in half. I do this because for one my aunt Fry told me too and two because it is a much prettier presentation. If you like your fish whole then you can forgo slicing the fillets in half.

The oil must be the right temperature to prevent the fish from coming out greasy. Don’t overcrowd the pot because the fish needs room to swim; this time in hot oil.

Creole Fried Fish 

Prep Time: 15 minutes
Cook Time: 7-8 minutes
Total Time: 23 minutes
Serves: 4


4-6 whitefish filets such as  tilapia, swai, or red snapper
1 tbsp. creole seasoning
2 tsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
2 tbsp. hot sauce
1 tbsp. yellow mustard
1 egg beaten
1 c. flour
1 c. corn meal
Large bottle of canola or vegetable oil

Mix seasonings into a small bowl, divide. Rinse fish in cold water, pat dry. Cut fish into 1/2 inch strips.  Place fish on flat surface to season. Season the fish on one side with half of the seasonings. Lightly toss seasoned fish so the seasoning is evenly distributed. Add beaten egg, hot sauce and mustard to fish. Mix lightly and set aside.

Add cornmeal and flour (corn flour) to a brown paper bag or freezer bag season with remaining seasonings shake to mix up. 

Heat oil to 350 degrees using a cooking thermometer if you don’t own one then do it the way my mother taught me. Take a little bit of corn flour drop it in the oil if the corn flour starts to fry quickly and floats to the top the oil is ready.                                                                                                                       
Shake loose excess corn flour as you lift fish out to place in fryer.

Fry fish 7-8 minutes depending on your preference, I love my fish a littler darker and crunchier so 8 minutes guarantees me that perfect texture.

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. 

Serve warm.  


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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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