Carefully remove the fish with a skimmer or by raising the fry basket and gently rest the fillets on paper towels, a rack or a brown paper bag. In another small bowl, combine the egg with 2 tablespoons water, 1/4 teaspoon of the salt, and 1/2 teaspoon of the Essence. Place cornmeal on a large plate. Season the fillets with salt. Blend 1/4 cup of the flour, 1/2 teaspoon of the salt, and 1 teaspoon of the Essence in a small mixing bowl. Experiment with different beers — dark beers can be excellent in this application. Cornmeal Fried Fish 1 ½ pounds fish fillets 2 cups finely ground cornmeal 2 eggs, beaten 1 cup milk Salt and pepper Oil for frying That said, you can minimize damage to tender fish, such as a trout fillet, by pan-frying it on only one side, with the skin side down and eating the crunchy, corn-meal crusted skin. Make a batter with the beer, the half cup of flour, egg and mustard, then refrigerate. As a kid growing up in Missouri, the only coating I had ever tasted was the seasoned corn meal crispness of a pan-fried catfish. The classic. This is the hybrid – a thin batter that is rolled in breadcrumbs. In another small bowl, combine the egg with 2 tablespoons water, 1/4 teaspoon of the salt, and 1/2 teaspoon of the Essence. Add two of the fillets and panfry until golden brown, 3 to 4 minutes on each side. In a large saute/fry pan, heat sufficient oil to pan-fry the fish. Mix the beer and flour until just blended, then refrigerate until cold. Cook fish, working in batches and adding more oil if … Mix together the milk and eggs. Lay Fish out on sheet pan covered with paper towels. Refrigerate until ready to fry, or up to 2 hours. Blend 1/4 cup of the flour, 1/2 teaspoon of the salt, and 1 teaspoon of the Essence in a small mixing bowl. Mix flour and cornmeal together in shallow dish and set … Four 8-ounce redfish fillets. Put about 1 cup cornmeal in paper or large plastic bag. When the oil is hot, add as many fish pieces to the pan as will fit without crowding and cook, turning once, until golden on both sides and opaque throughout, 3 to 4 minutes on each side. olive oil. Combine the flour with 2 teaspoons of the creole seasoning in a medium shallow bowl. Season cod with salt and pepper and dredge in batter. Salt and pepper fish. In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 340°. Whisk to blend. Tent with aluminum foil to keep warm. Obviously, the beer will influence the outcome of the batter. Stir to blend. Saved by Suwannee Rose. https://www.thespruceeats.com/southern-fried-cornmeal-mush-recipe-4128798 Cover and refrigerate for at least 1 hour. All fish are not created equal when it comes to pan-frying. Plus, we’re going to add some kick with smoked hot paprika, and, of course, … 405. Season the fillets with salt and pepper. Our traditional recipe for fried fish with cornmeal, perfect for redfish, trout, snook, and mullet. Lightly dust both sides of the fillets with the flour mixture, then dip in the egg wash, and finally coat with the masa harina mixture. Some are too delicate and flaky to stand up to the treatment while others with sturdy flesh do just fine. Southern Fried Fish Recipe. Fry in hot 375 degree oil until golden, then drain well on absorbent paper. Again, using different mustards (whole grain, Dijon, yellow) and different beers will affect the outcome in good ways. Shake off any excess. Season each fillet with salt and cayenne. The foundation/base of most coatings is typically either corn meal or flour. | See temporary closures and business changes, Texas Farm and Ranch Land Conservation Program. Lightly beat the egg with the water and the remaining 1 teaspoon of the creole seasoning in another bowl. Content of this site copyright Texas Parks and Wildlife Department unless otherwise noted. Serve immediately. In a shallow bowl, mix together cornmeal and flour. Using extra finely ground cornmeal gives a superior crunch to this preparation. Serve this with beans and cole slaw. Fry, turning once, until fish … Add catfish, tossing to coat. Dredge in the cornmeal mixture and add them to the fryer or pot. Season with paprika, black pepper, salt, garlic … Serve with malt vinegar, tartare sauce, aioli or high-quality ketchup or cocktail sauce. To stand up to the treatment while others with sturdy flesh do just fine flour until just blended then. Golden, then refrigerate until ready to fry, or as needed, and teaspoon. Is rolled in breadcrumbs them to the treatment while others with sturdy flesh do just fine ready to,... Recipes trout Recipes fish Dishes Seafood Dishes Seafood Dishes Seafood Recipes Keto Recipes Dishes! And 1 teaspoon of the Essence in a small mixing bowl heat oven to 200 degrees two of the seasoning. 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