SOUTHERN FRIED FISH WITH CREAMY REMOULADE COLESLAW
This southern fried fish is a recipe you'll come back to time and again, thanks to the crispy cornmeal fried snapper and creamy coleslaw. Fish fillets get dipped in a flour and cornmeal mixture that is well seasoned with a Cajun spice blend. Then they're pan-fried until golden and crispy. Serve with a flavorful coleslaw of mayo, apple cider vinegar and celery seed that's reminiscent of a creamy remoulade sauce.
Provided by Eddie Jackson
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the coleslaw: Stir together the mayonnaise, mustard, pickles, vinegar, hot sauce, ketchup, celery seed, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Stir in the coleslaw mix and scallions until evenly coated; taste and adjust the seasoning with salt and pepper. Cover with plastic wrap and refrigerate until you're ready to serve (the coleslaw will soften and develop even more flavor the longer it sits).
- For the southern fried fish: Heat 1 inch of oil in a large cast-iron skillet, large Dutch oven or large high-sided skillet over medium heat until the oil reaches 350 degrees F (a pinch of flour should immediately sizzle once it hits the hot oil). Set a wire rack inside a rimmed baking sheet.
- Whisk together the flour, cornmeal, Cajun seasoning, a pinch of salt and several grinds of pepper in a shallow baking dish or bowl. Whisk together the buttermilk, hot sauce, 1/2 teaspoon salt and several grinds of pepper in a second shallow baking dish or bowl.
- Coat 1 fillet in the flour mixture, then dip in the buttermilk mixture and shake off any excess. Firmly press again into the flour mixture, then set aside. Repeat with the remaining 3 fillets.
- Carefully slide the coated fish into the hot oil and cook until golden brown and crisp, 2 to 3 minutes per side. Drain on the prepared wire rack and season immediately with a pinch of salt. Serve warm with the coleslaw on the side.
CHEF JOHN'S REMOULADE 2.0
Better known as tartar sauce, this easy and adaptable condiment isn't just for fish sticks anymore.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tartar Sauce
Time 8h30m
Yield 1
Number Of Ingredients 14
Steps:
- Crumble tarragon between your fingers into a saucepan over medium heat; add vinegar, bring to a simmer, and cook until vinegar is almost completely evaporated, 1 to 2 minutes. Remove from heat and transfer to a bowl to cool.
- Whisk mayonnaise, dill pickles, bread-and-butter pickles, capers, green onions, parsley, anchovy paste, Dijon mustard, paprika, black pepper, cayenne pepper, salt, and tarragon mixture together in a bowl. Cover with plastic wrap and refrigerate until flavors blend, 8 hours to overnight.
Nutrition Facts : Calories 1677.4 calories, Carbohydrate 26.7 g, Cholesterol 88.7 mg, Fat 175.5 g, Fiber 2.1 g, Protein 5.2 g, SaturatedFat 26.3 g, Sodium 3757.3 mg, Sugar 13.9 g
CHEF JOHN'S REMOULADE SAUCE
To make this simple remoulade sauce, combine mayonnaise, Dijon mustard, fresh dill, pickles, minced garlic, capers, lemon juice, and a dash of cayenne. This version has some body to it. It's easy and so much better than store-bought versions. Try it with crab cakes or pretty much any grilled, broiled, or pan-seared fish.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Stir mayonnaise, cornichons, dill, capers, lemon juice, Dijon mustard, garlic, and cayenne pepper together in a bowl.
Nutrition Facts : Calories 206.2 calories, Carbohydrate 3.6 g, Cholesterol 10.4 mg, Fat 22 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 3.3 g, Sodium 485.6 mg, Sugar 0.5 g
COLESLAW WITH REMOULADE DRESSING
Provided by Gabe Soria
Categories Salad Side Vegetarian Low Cal High Fiber Backyard BBQ Carrot Summer Cabbage Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Place cabbage in large colander; place carrots in medium colander. Toss cabbage with 1 1/2 teaspoons coarse salt. Toss carrots with 1/2 teaspoon coarse salt. Let stand 1 hour, tossing occasionally. Drain both vegetables; transfer to large bowl. Whisk mayonnaise and all remaining ingredients in medium bowl. Season dressing to taste with coarse salt and pepper.
- Drain any liquid from vegetables; toss with enough dressing to coat.
More about "chef john folses rémoulade slaw recipes"
SWEET HOT MUSTARD SLAW – IT’S ALL ABOUT THE “CASSAGE” - BLOGGER
From foodwishes.blogspot.com
SWEET & TANGY CITRUS SLAW - ONCE UPON A CHEF
From onceuponachef.com
REMOULADE SLAW - CHEF JOHN FOLSE & COMPANY
From jfolse.com
CHEF JOHN FOLSE'S COOKBOOK - FOX 8 WVUE-TV IN NEW ORLEANS
From fox8live.com
EXPERIENCE GREAT CAJUN & CREOLE FOOD AND RECIPES WITH CHEF
From jfolse.com
JON'S COLESLAW - CHEF JON
From chefjon.com
SOUTH LOUISIANA REMOULADE - JOHN FOLSE
From jfolse.com
REMOULADE SLAW - A SPRINKLING OF CAYENNE
From asprinklingofcayenne.com
BEST CHEF JOHN FOLSES RéMOULADE SLAW RECIPES - RECIPERT.COM
From recipert.com
CHEF JOHN FOLSE'S REMOULADE SLAW - WAFB CHANNEL 9
From wafb.com
CHEF JOHN FOLSES RéMOULADE SLAW RECIPES
From tfrecipes.com
CHEF JOHN FOLSE'S SHRIMP REMOULADE RECIPE
From cdkitchen.com
CILANTRO LIME SLAW RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
CHEF JOHN FOLSE'S SHRIMP REMOULADE | TOUR LOUISIANA
From tourlouisiana.com
30 REFRESHING SLAW RECIPES FOR SUMMER | BON APPéTIT
From bonappetit.com
CHEF JOHN FOLSE'S SOUTH LOUISIANA SHRIMP RéMOULADE - WAFB …
From wafb.com
25 SLAW RECIPES PERFECT FOR ANY BBQ - INSANELY GOOD
From insanelygoodrecipes.com
CHEF JOHN FOLSE'S THE PEACE MAKER, THE ULTIMATE OYSTER POBOY
From wafb.com
CHEF JOHN FOLSE'S REMOULADE SLAW - WAFB CHANNEL 9
From wafb.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love