Cajun Fish Fry

One of the things I liked about this Fish Fry recipe was that everything was to taste. You can make it as spicy or mild as you wish. I was amazed as to how much Louisiana Hot Pepper sauce I sprinkled all over the fish, and yet it wasn’t so overly powerful “hot” that the light fish flavor did not come through. Let your senses be your guide – color and smells will tell you when you have the seasoning blend “just right”.

Hubby is a fish eater. Kiddo is not, and yet they both enjoyed this down home fish fry. We served it up with some spicy garlic fries and it was great.

Hope you enjoy!

Cajun Fish Fry
Tilapia, catfish or trout fillets, allow two fillets per person
Creole seasoning to taste
Lemon pepper to taste
Cayenne to taste
Louisiana Hot pepper sauce to taste
Spicy Brown mustard to taste
Yellow Corn Meal, Seasoned
Canola Oil for frying

Season fillets with creole seasoning and a little cayenne.

About 15 minutes before frying, pour a liberal amount of hot pepper sauce and a little prepared mustard on fillets, making sure the fillets are well coated.

Shake the fillets in corn meal that has been seasoned with creole seasoning, lemon pepper and a little cayenne.

In a large skillet pour enough oil to coat the bottom of the pan generously. Drop a few fillets at a time into hot oil. Too many fillets at once will cool the oil and the fish will not be crispy. Fry the fish until golden on both sides. Transfer to a platter lined with paper towels to absorb some of the oil from the fried fish.

Serve hot with Tarter Sauce on the side.

 

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