Makes approximately 4
You can keep the
filets whole, or you can cut them into strips (which I usually
Put the corn meal,
flour, and Tony Chachere's (to taste--I usually put in a hefty
amount--around 1/4 cup) in a large mixing bowl and mix well.
The reason I use so much seasoning is because this is the only
place the fish will really be seasoned. You want a good taste
to them otherwise they will turn out bland.
In another mixing
bowl, combine the milk and egg and mix well (I usually put a
teaspoon or so of Tony Chachere's and mix with the milk and
Dredge the fish in
the wet mixture first, then into the dry mixture, coating completely
and shaking off the excess.
You can fry the fish
in a fryer with vegetable oil, or you can pan fry them. If you
are using a fryer, place the fish in the fryer and cook for
5-6 minutes, or until they float to the top. If you wish to
pan fry the fish, put about a quarter inch of vegetable oil
in a large skillet/pot and lay the fish in the oil. Cook for
about 4 minutes on each side, or until done.
When done frying,
take the fish out of the oil and sit on a plate with a paper
towel. Season lightly with Tony Chachere's as soon as the fish
are on the plate.
I like to serve with
You can also modify
this recipe for frying chicken. The main difference is that
the flour to corn meal ratio will change. I would use about
half and half.