![]() Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. ![]() Hey Y’all! Welcome to some good ole, down home southern cooking. ![]() Here's how to make my Mustard Fried Fish.Īs an Amazon Associate, Deep South Dish earns from qualifying purchases. If they aren't for you, use your favorite all-purpose seasoning.īy the way, this also works well with good ole Mississippi farm-raised catfish and even pork chops and chicken! All of these are flavor y'all and all of these are pantry staples for me. For seasonings, I'm using kosher salt, freshly cracked black pepper with some lemon pepper, a little paprika, onion powder, garlic powder, Creole or Cajun seasoning and Old Bay.I'm using a blend of mostly cornmeal, with some self-rising flour. I like using self-rising flour because it contains baking powder, which contains cornstarch, resulting with a more crisp and crunchy result than plain all-purpose flour will. It not only adds flavor and a bit of tang, but it also takes the place of eggs in helping the coating adhere to the fish. I'm using both Creole and yellow mustard, but you can use all yellow. Fish fillets, preferably white fleshed.Just swipe or scroll down to the bottom of the post!What you'll need for these: I'm interrupting the post here to remind you that this is a blog, not just a "recipe site," and want to thank all of you who have supported my work over the years! If you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. We do love our fried fish in the Deep South! On occasion I prep fish with different cooking styles, like blackening or with a sauce, but most often it's just a very quick bake or fried. The Cajun goes fishing with his brother on occasion and the fish they come home with most often are two very popular fish found in the Mississippi Sound - white trout and ground mullet - also known more officially as southern kingfish. Local Gulf favorites include speckled trout (my personal favorite), flounder, snapper, grouper, redfish, drum and lots of others in the deeper waters. In case you didn't know, we're pretty big on fresh fish here along the Gulf Coast! ![]() Fish fillets, tossed in a mix of yellow and Creole mustard with hot sauce, dredged in a highly seasoned blend of cornmeal and flour, then deep fried. ![]()
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