fish
METHOD:
I recommend submerging fish fillets in a bowl of ice water for 30 minutes prior to frying. This helps to firm up the meat of the fish and keep it moist during cooking. In a large dutch oven or Fry Daddy, place enough oil to deep-fry fish. The oil should cover the fish by approximately 1-2 inches. Preheat oil to 365 degrees F. In another mixing bowl blend milk, Creole mustard, lemon juice and hot pepper sauce. Using a wire whisk, blend thoroughly. Remove the fish from the ice water and place in Creole mustard batter then in Zatarain's seasoned fish fry. Deep-fry until golden brown. Normally, a good guideline for doneness is to remove the fish from the hot oil when they begin floating to the surface. Don't over-cook, as fish is best when crisp on the outside but tender and juicy inside. Drain on paper towels and serve hot with tartar or cocktail sauce.
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Serving Size: 1 Serving (31g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 126 | ||
Calories from Fat: 123 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 10g | ||
Cholesterol 0.8mg | 0 % | |
Sodium 4.2mg | 0 % | |
Potassium 25mg | 1 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.1g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 126
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