Cajun Fried Fish

HAPPY MARDI GRAS!!  We're celebrating by cooking up some of our favorite foods from the French Quarter.


All the ingredients in this recipe are "to taste."  This is so easy after a day of fishing at the lake.  


To make Cajun fish bits, cut fillets into bite-size pieces and prepare as directed below.


For some other good Mardi Gras recipes scroll to the bottom of this page and click on the various links.  Enjoy and remember: Laisse-Bon Temps Rouille!

Tilapia, catfish or trout fillets, allow two fillets per person

Tony Chachere's creole seasoning

Lemon pepper to taste

Cayenne

Hot pepper sauce

Prepared mustard

Tony Chachere's seasoned fish fry mix, or a spiced corn meal

Canola oil for frying
tartar sauce (recipe follows)

Season fillets with creole seasoning and a little cayenne.  About 15 minutes before frying, pour a liberal amount of hot pepper sauce and a little prepared mustard on fillets, making sure the fillets are well coated.  Shake the fillets in fish fry that has been seasoned with creole seasoning, lemon pepper and a little cayenne.  In a large skillet pour enough oil to coat the bottom of the pan generously.  Drop a few fillets at a time into hot oil.  Too many fillets at once will cool the oil and the fish will not be crispy.  Fry the fish until golden on both sides.  Serve hot fish immediately with homemade tartar sauce.


Tartar Sauce
1/4 cup Hellman's mayo
2 - 4 TBSP pickle relish
1 dash lemon pepper
1 dash celery seed
1 TBSP grated or finely chopped onion
1 - 2 dashes of Tabasco
juice and zest of 1/4 to 1/2 a lemon


Mix all the ingredients in a small bowl.  Cover and refrigerate for at least 30 minutes.


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