Fish Fry for Fried Fish

: Fish Fry for Fried Fish

Recipe By: Alice Morrow

Fish Fry for Fried Fish

Ingredients

2 c. yellow cornmeal
2 T. red pepper
3 T. Creole Seasoning
2 t. black pepper
1 t. celery salt
1 t. garlic powder
1 t. onion powder
1 T. salt
Mustard
1 can beer
2 eggs
1 c. buttermilk
Filets of fish or whole fish
Peanut oil
Lemons
Thin slices of Vidalia onions

Instructions

Mix all dry ingredients. Don’t be afraid to use red pepper when frying. Pepper cooks out and salt cooks in.
If you want to make a batter, mix the beaten eggs with beer and buttermilk.
Coat the fish with mustard and season with salt and pepper. Let marinade overnite or for about 2 hours.
When ready to fry fish, heat peanut oil in black pot. Let temperature stay between 350-375. Make sure temperature is there before adding fish. When you add fish the temperature will drop a little and come back up.
Take fish and dip in liquid batter and then in seasoned fish fry. Shake off excess.
Gently lay fish into hot oil. Do not overcrowd. Leave space between the fish pieces.
Depending on size of fish, you will flip once. Just watch that it gets golden brown on each side.
Drain on paper towels. Squeeze fresh lemon over fish.

Notes

*****I like to take thin Vidalia onions and lay them in bottom of pan of which I am serving the fish. After draining fish, lay over the top of onions. The heat and moisture will wilt the onions somewhat. Serve with catsup, tartar or cocktail sauce.

Fish Fry

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Alice

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