Easy Fried Fish And Shrimp With Homemade Tartat Sauce

CookingWithCarolyn's picture

Jul. 19, 2018

I hope you liked the video on this delicious fried fish.

Ingredients

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

Directions

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.

Recipe Summary

Difficulty Level: Medium
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 5