Creole-Style Fried Fish

Creole-Style Fried Fish
Creole-Style Fried Fish
This recipe was given to us by Lonnee Hamilton, who recommends spooning some bacon grease into the frying oil to give the fish a smokier flavor.Todd Coleman

This recipe was given to us by the writer Lonnee Hamilton, who recommends spooning some bacon grease into the frying oil to give the fish a smokier flavor.

Creole-Style Fried Fish
This recipe was given to us by the writer Lonnee Hamilton, who recommends spooning some bacon grease into the frying oil to give the fish a smokier flavor.
Yield: serves 4

Ingredients

  • 4 cups vegetable shortening or oil
  • 3 tbsp. bacon grease (optional)
  • 1 cup flour
  • 1 cup yellow cornmeal
  • Lawry's Seasoned Salt and ground black pepper, to taste
  • 1 cup milk
  • 8 (6–8-oz.) whole head-on bluegill, perch, or other small freshwater fish, cleaned
  • Tartar sauce, for serving

Instructions

  1. Heat shortening and bacon grease in a 12" skillet over medium-high heat until a deep-fry thermometer registers 350˚.
  2. Whisk together flour, cornmeal, Lawry's, and pepper in a bowl. Transfer half the cornmeal mixture into another bowl. Put milk into a medium bowl. Working in batches, roll fish in cornmeal mixture, transfer to milk (shaking off excess), and dredge in second bowl of cornmeal mixture.
  3. Using tongs, fry 4 fish, turning occasionally, until golden brown and cooked through, about 5 minutes. Repeat and serve with tartar sauce.