It’s such a beautiful Sunday which means it’s the perfect day to fry fish!
There’s nothing better than a Southern Fish Fry on a gorgeous sunny day.
Oh, and you can’t have a real Southern Fish Fry without lots of hot sauce and a glass of ice cold sweet tea.
My eldest sister just moved to Las Vegas last week so I had to show her some real southern hospitality!
Actually, the real story is this.
My sister was actually going to buy pre-fried fish from a fish market at the corner of my house!
Yes, I know, I am the Creole Contessa and my sister was actually about to purchase fish, blasphemous!
Background on my sisters!
They’re not big on cooking, really, they’re not big on cooking I said.
Yes, we grew up in the same house, and yes they had the same opportunity to help my mother and aunts in the kitchen.
But noooooooo….they would rather do other things than learn how to cook, lol!
So that leaves me, the youngest daughter and the only one who can cook like my mama, grandma, and aunts.
My middle sister, well, let’s just say, I am getting a little tired of being her phone chef every holiday.
I give her the recipes and tell her to go to creolecontessa.com and she still calls me to guide her down every aisle in the grocery store and then cook the whole recipe with her via phone.
I am still trying to figure out how I know every aisle in her grocery store and where to find all the products, when I don’t reside in California.
She calls me to ask me where is the product located in her grocery store, lol!
My eldest sister, aka “the fish buyer,” well, let’s just say she’s not big on seasonings, lol.
Black pepper and salt is all she uses?!
Yep, I have no words for that, lol!
That’s enough smack talking about my sisters, no worries though because they don’t come on the Creole Contessa blog because as my middle sister continues to tell me, I can just call Creole Contessa on the phone, lol.
My older sister enjoyed the fish and it was served with a side of Cajun Shrimp Coubion, no fish added to the Coubion, just all shrimp!
- 10 catfish fillets or whitefish
- 2 cups corn meal
- 2 cups flour
- 2 eggs, beaten
- 2 tablespoons yellow sandwich mustard
- 1/2 cup hot sauce
- 2 tablespoons creole seasoning
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- pinch of cayenne pepper
- lemon to serve
- cooking oil
- hot sauce
- Rinse fish and pat dry.
- Slice fish in half to get long strips.
- Place fish in a large bowl.
- Heat oil in a large pan over medium heat to 350 degrees, not filling more than halfway with oil.
- Mix seasoning blend and set aside.
- In a freezer bad add cornmeal and flour and 2 tablespoons of seasoning blend, mix well.
- Add remaining seasoning blend and hot sauce, eggs, and mustard to fish bowl, mix well.
- Once oil is ready place a few strips of fish into corn/flour and shake well to coat.
- Remove excess flour from fish by lightly shaking when removing from bag.
- Place fish in pan and fry 4-5 minutes per side.
- Don’t over crowd pan, repeat until all fish is cooked.
- Drain on paper napkin and sprinkle a pinch more of creole seasoning when fish comes out the pan if desired.
- Serve with lemon wedges and hot sauce.
- Serving Size: 5-6