Davidson Realty, Inc.

Fried Fish Like You’ve Never had it Before!

October 8, 2010

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Posted by in Jim's Recipes

DSC00170This meal is a birthday favorite for Sam Peyton and the rest of the Davidson clan, but you don’t have to wait for a birthday to enjoy this delicious recipe!

JD’s Louisiana Fried Fish Filets

Ingredients: (For 6-8 people, normally assume 6oz. fish filet per person)
• 3 to 3.5 lbs of snapper or grouper filets. The filets must be skinned and deboned (Due to the current snapper ban I use Vermillion Snapper or Pink Snapper or any kind of grouper. You could use flounder I guess.
• 6 eggs – slightly beaten
• Tabasco (2 Tablespoons)
• Plain Flour
• Stone-ground Cornmeal (I use Martha White Self Rising – don’t use the boxed sweet kind – yuck!!)

Wash each filet then pat dry with paper towels. Next, cut the dark meat in the middle of each filet. The dark meat has most of the oil and can be fishy tasting. The fish filets will then be cut diagonally into ¾” to 1” strips. A marinate is then prepared by putting the six eggs slightly beaten in a bowl. Add the Tabasco. (Note – raw egg kills the heat in the Tabasco, while retaining the flavor of the Tabasco pepper: Trust me it will not be hot. Add fish fillets strips to marinade and let set for 30 minutes.

The batter is prepared by mixing 1/3 flour to 2/3 cornmeal. You can dust mixture with salt and pepper if desired. The cornmeal seals the fish strips and flour aides in the browning process. After 30 minutes take the marinated fish strips and dredge them in the flour. You should get a good heavy coat of batter on each strip. Preheat oil (vegetable, peanut or canola) to 275°- 300° and fry fish till brown. Note – If the oil gets about 350° it will not be good. Watch the temperature. If you don’t have a thermometer you can tell by making sure the fish is gently fried in the skillet. I serve with French fries, hush puppies, coleslaw and sweet tea. A cold beer wouldn’t be bad either! Bon Appétit.

Jim

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