A Southern favorite! I can remember back in the late sixties and seventies going to fried fish restaurants on Sunday after church, and ejoying this meal. I can still smell the stale Falstaff beer in the bar of the restaurant from the night before and there was always a jukebox playing Porter Waggoner or some other country artist! The meal alway came with lemon wedges, onion slices, and dill pickle chips. Back then they only served 'whole' fish; no filets. But that was OK. At the end of the meal, the waitress would bring out a finger bowl with lemons and water so you could get the fish smell off your hands. I can also remember catching bream and white perch, cleaning them, and Mother, frying them up at the camp. If she fried them at home, she would cover everything in the kitchen with newspaper to keep things from being splattered with oil! She used yellow corn meal and salt. Boy, was it good!
You can use any freshwater fish with this recipe. Just make sure it is the freshest fish you can get and keep it refrigerated or iced until ready to fry. About the cornmeal mix: I have tried ALL brands and Louisiana Seasoned Fish Fry cannot be beat. I have even made my own and it just doesn't have the consistancy of Fish Fry brand. About the oil: I use vegetable oil because it browns the fish perfectly. Peanut oil is too expensive and does not brown as well, but, on the other hand, is less likely to burn and can be reused for more cookings than vegetable oil. I use an oil thermometer, so oil burning is not likely.
For the tarter sauce, combine the mayo, pickle relish, grated onion and sugar. Mix well and refrigerate.
You can slice the filets any way you wish. I usually slice 3 long 1 inch strips by angling across the filet. You could then slice each strip into pieces to make nuggets. After slicing, rinse fish in cold water and pat dry. Put in a bowl and refrigerate.
Put the Fish Fry into a shaking container or 2 paper bags, one inside the other to prevent leakage.
Heat oil to 325 to 350 degrees using an oil thermometer. Put a few pieces of fish into the Fish Fry and shake. Make sure to shake off any excess Fish Fry off. When oil is at the right temp, carefully put the fish in, being careful not to crowd. Try to keep the temp as close to the original degree as you can. Fry for about 7 minutes or until all the fish floats. Remove and drain on a wire rack or paper towels and put in a 150 degree oven until finished frying all fish.
Slice the potatoes into French fries. BE CAREFUL! Potatoes are hard to cut with a dull knife. Rinse the French fries under cold water, pat dry and put into a large bowl. You may do this at the most of 15 minutes before you fry, or potatoes will turn black. After frying the fish, then fry the French fries. Raise oil temp to 360 degrees. Add fries to the hot oil, not to many that they crowd each other. (Make sure no water is on the potatoes as this will cause the oil to boil over and possibly catch on fire.) While frying the French fries, add rings of the large, sliced onion. The onion 'cleans' the oil. Fry for about 10 minutes or until fries have the right color and drain on paper towls. After each batch, sprinkle with salt and pepper. Keep warm in oven.
Finally, fry the hushpuppies according to the instructions. Serve with pickle chips, onions, lemons, and tarter sauce. You just can't beat this kind of eatin'!
Tip: The secret to perfectly fried fish is keeping the temperature as close to the original degree as you can. At 325 degrees, when you add the cold fish, crank up the fire to try to keep it at 325. Also, add pieces of fish slowly to the oil. On the other hand, don't let it get too hot, either.
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|Serving Size: 1 Serving (927g)|
|Recipe Makes: 8|
|Calories from Fat: 3039 (89%)|
|Amt Per Serving||% DV|
|Total Fat 337.6g||450 %|
|Saturated Fat 29.8g||149 %|
|Monounsaturated Fat 199.9g|
|Polyunsanturated Fat 101.4g|
|Cholesterol 128.2mg||39 %|
|Sodium 854.8mg||29 %|
|Potassium 1959.9mg||52 %|
|Total Carbohydrate 71.9g||21 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 66g|
|Protein 41.2g||59 %|
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Calories per serving: 3433
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