Southern Fish Fillets Recipes

Steps:

• In a medium bowl, combine the rice flour, Creole seasoning, black pepper, garlic powder smoked paprika and yellow cornmeal, and whisk together until evenly mixed. Add the seasoned cornmeal to a large piece of wax paper.
• Heat the oil in a large, deep cast-iron skillet until at least 325 degrees F (or add a few drops of cornmeal and if it sizzles, it's ready to start frying).
• Rinse off the fish fillets and place in a large baking dish. Shake a few drops of hot sauce on both sides of 2 of the fish fillets, then coat both sides with the seasoned cornmeal. Fry the coated fillets in the hot oil, without turning, until the edges turn brown, about 4 minutes. Flip over and fry about another 4 minutes. Drain on a paper towel or wire rack. Repeat the coating and frying with the remaining 2 fillets.

Steps:

• 1. Heat a deep fryer to 375 degrees. Mix the cornmeal, garlic powder, onion powder, cayenne, paprika and salt together in one shallow dish
• 2. Place the buttermilk in a separate shallow dish. Dredge the fish fillets in the buttermilk then roll in the cornmeal mixture. Deep fry for about 5 minutes
• 3. Drain on rack. Serve with your favorite tartar sauce

Steps:

• In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.
• In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.
• Heat oil in deep fryer to 365 degrees F (185 degrees C).
• Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.

Steps:

• Preheat the oven to 450°F. Lightly spray a 13 x 9 x 2-inch glass baking dish with cooking spray. Set aside.
• In a medium shallow dish, stir together the milk and hot-pepper sauce.
• In a separate medium shallow dish, stir together the cornmeal, parsley, tarragon, pepper, and cayenne.
• Set the shallow dishes and baking dish in a row, assembly-line fashion. Dip a fillet in the milk mixture, turning to coat and letting any excess drip off. Dip in the cornmeal mixture, turning to coat and gently shaking off any excess. Transfer to the baking dish. Repeat with the remaining fillets.
• Bake for 15 to 17 minutes, or until the fish flakes easily when tested with a fork. Serve with the lemon wedges to squeeze over the fish.
• (Per serving)
• Calories: 162
• Total fat: 1.0g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 0.5g
• Cholesterol: 69mg
• Sodium: 98mg
• Carbohydrates: 17g
• Fiber: 1g
• Sugars: 2g
• Protein: 21g
• Calcium: 61mg
• Potassium: 302mg
• 1 starch
• 3 very lean meat