Fried Fish in Pearly Meal with Remoulade Sauce
How to make Fried Fish in Pearly Meal with Remoulade Sauce Recipe - Yellow corn flour may be found in most gourmet shops. It may be sold as packaged, pre-seasoned seafood breading, such as Zatarain’s Fish Fry. If unavailable in your area, use 1/3 part cornstarch, 1/3 part flour, and 1/3 part yellow cornmeal as a substitute.
Ingredients:
4 total Whitefish fillets, (Speckled trout or freshwater bass, grouper, perch, brook trout)
1 cup Milk, cold for soaking
As needed Vegetable oil, for deep-frying
1 cup Yellow corn flour
1 cup Yellow cornmeal
1 1/2 teaspoons Salt
1/4 teaspoon Black pepper
Pinch Cayenne
1 cup Romaine lettuce, coarsely chopped
1 cup Remoulade Sauce
Method:
Rinse the fillets; remove any bones or skin, and dry the fillets.
Cut the fish into strips measuring 1/2 x 1/2 x 2 inches (1.2 x 1.2 x 5 cm). Lay strips in a pan and add cold milk to just to cover fish. Soak 30 minutes.
Preheat the fryer to 375°F (190°C).
Combine the corn flour and cornmeal with the seasonings and mix well.
Drain fish. Dip in seasoned flour to coat evenly.
Fry fish until golden brown.
Serve with romaine lettuce and Remoulade Sauce.
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| Fried Fish in Pearly Meal with Remoulade Sauce |
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