I hope you liked the video on this delicious fried fish.
For seasoning the fish and shrimps: | ||
Fresh fish fillets | 2 Pound | |
Fresh raw shrimps | 1 Pound , devein (tail | |
Salt | To Taste | |
Black pepper | To Taste | |
Garlic powder/Grand diamond all purpose seasoning | 1 Teaspoon | |
Oil | 2 Cup (32 tbs) (For deep frying) | |
For breading with egg: | ||
Yellow cornmeal | 1 Cup (16 tbs) | |
All purpose flour | 1/4 Cup (4 tbs) | |
Cornstarch | 1/4 Cup (4 tbs) | |
Grand diamond all purpose seasoning | 1 1/2 Tablespoon (or to taste) | |
Salt | 1/2 Teaspoon | |
Dried parsley | 2 Teaspoon (optional) | |
Eggs | 3 , beaten (very lightly seasoned) | |
For breading without egg: | ||
Buttermilk/Hot sauce | 1/2 Cup (8 tbs) (A light coating of Buttermilk and/or Hot Sauce works well when trying to omit eggs.) | |
Yellow cornmeal | 1 Cup (16 tbs) | |
All purpose flour | 1/4 Cup (4 tbs) | |
Grand diamond all purpose seasoning | 1 1/2 Tablespoon (or to taste) | |
Salt | 1/2 Teaspoon | |
Dried parsley | 2 Teaspoon (optional) | |
For tartar sauce: | ||
Mayonnaise | 1 Cup (16 tbs) | |
Finely chopped green onions/Finely chopped shallots | 3 Tablespoon | |
Garlic | 1 Clove (5 gm) , mince | |
Dill relish | 1 Tablespoon (not Sweet Relish) | |
Finely chopped capers | 2 Teaspoon | |
Dried parsley | 1 1/2 Teaspoon | |
Lemon juice | 1 Teaspoon | |
Cayenne pepper | 1/4 Teaspoon (or to taste, optional) | |
Salt | To Taste | |
Black pepper | To Taste | |
Grand diamond all purpose seasoning | To Taste |
FOR FRIED FISH AND SHRIMP:
MAKING:
1.Cut the fish in pieces about 3 to 4 inches wide or leave the fillets whole. Season the seafood to taste. (Remember, there is seasoning on the seafood, in the egg mixture and in breading so be aware of the use of salt.)
2.(If Method #1 is being used, lightly season the eggs and beat them well. Set aside.)
3.To make the breading, combine all of the ingredients in a large bowl, EXCEPT the eggs, and mix well to combine.
4.Preheat a large skillet or dutch oven over medium-high heat with 2 to 3 inches of oil. Allow the oil to heat up.
5.For Method #1- Coat the seafood with the egg mixture, dredge in the breading, tap off the excess. Fry. Fry until the coating becomes crispy, about 4 to 5 minutes. Whole fish fillets may take longer. Once done, drain the fish on a rack with a paper towel placed under the rack.
6.For Method #2- Coat the seafood in buttermilk and/or hot sauce. Dredge in the breading, tap off the excess. Fry until the coating becomes crispy, about 5 to 6 minutes. Once done, drain the fish on a rack with a paper towel placed under the rack.
SERVING:
7.Serve immediately.
FOR HOMEMADE TARTER SAUCE:
MAKING:
1.Prepare the ingredients that need to be chopped and minced. Combine all of the ingredients in a medium size bowl and stir to combine. This tartar sauce is best when made about an hour or more in advance.
SERVING:
2.Keep refrigerated and use as required.