Did you really think I would give you my recipe for tartar sauce and not tell you the ONE WAY this anti-seafood Southern Belle will actually eat fish? Ha, ha! Think again.
My fish-frying skills are no where near what I THINK a professional’s would be since I am a self-taught fish fryer, but my husband often compares this fish to a local eatery. I think he flatters me because my days in front of sizzling oil are limited to about once every six months.
Since I avoid seafood, the only fish I can tolerate is tilapia. Well, tilapia and a very pickle and egg-heavy tuna fish salad. BUT, the only fish I fry is tilapia because I can cover it in tartar sauce and the fishy flavor is very mild. The added bonus for using tilapia is that you can buy it at a great price in warehouse stores and it is often on sale buy one, get one free.
My best piece of advice is that you have your side dishes prepared before you begin frying the fish because the fish will fry quickly and you do not want to divide your attention, risking an accident.
RECIPE: Southern Fried Fish
- 3/4 cup flour divided
- 1/2 cup corn meal
- 1 teaspoon dry mustard
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt divided
- 1/2 cup milk
- 1 egg
- 1 package tilapia filets about 8
- Vegetable or canola oil
- Pour oil into an electric skillet until it reaches about 1/2 inch deep. Heat the oil to 350 degrees.
- Combine 1/2 cup flour and 1/2 teaspoon salt in a shallow dish. In a second dish, whisk together milk and egg. In a third dish, combine the remaining flour, corn meal, and spices.
- Rinse fish and pat dry. Dip both sides into the flour, then the milk. Dredge through the cornmeal mixture and gently shake off the excess.
- Carefully place the fish into the hot oil. Fry on the first side until the edges of the fish turn white and the fish is almost cooked through. Gently flip the fish using tongs. Continue to cook until the crust is golden brown and the fish is cooked through.
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