Southern Fish Fillets Recipes

SOUTHERN FRIED FISH

Steps:

• In a medium bowl, combine the rice flour, Creole seasoning, black pepper, garlic powder smoked paprika and yellow cornmeal, and whisk together until evenly mixed. Add the seasoned cornmeal to a large piece of wax paper.
• Heat the oil in a large, deep cast-iron skillet until at least 325 degrees F (or add a few drops of cornmeal and if it sizzles, it's ready to start frying).
• Rinse off the fish fillets and place in a large baking dish. Shake a few drops of hot sauce on both sides of 2 of the fish fillets, then coat both sides with the seasoned cornmeal. Fry the coated fillets in the hot oil, without turning, until the edges turn brown, about 4 minutes. Flip over and fry about another 4 minutes. Drain on a paper towel or wire rack. Repeat the coating and frying with the remaining 2 fillets.

SOUTHERN FRIED FISH FILLETS

Steps:

• Combine flour, salt, and pepper in a shallow dish; stir well and set aside.
• Combine pecan meal and fresh breadcrumbs (not dry) in a shallow dish; stir well and set aside.
• Dredge fillets in flour mixture, dip into beaten egg, and then coat with the pecan mixture.
• Fry fillets in hot butter and vegetable oil in a large skillet over medium heat for 3 to 4 minutes on each side or until the fish flakes easily with a fork. Drain well.

SOUTHERN FISH FILLETS

Steps:

• Preheat the oven to 450°F. Lightly spray a 13 x 9 x 2-inch glass baking dish with cooking spray. Set aside.
• In a medium shallow dish, stir together the milk and hot-pepper sauce.
• In a separate medium shallow dish, stir together the cornmeal, parsley, tarragon, pepper, and cayenne.
• Set the shallow dishes and baking dish in a row, assembly-line fashion. Dip a fillet in the milk mixture, turning to coat and letting any excess drip off. Dip in the cornmeal mixture, turning to coat and gently shaking off any excess. Transfer to the baking dish. Repeat with the remaining fillets.
• Bake for 15 to 17 minutes, or until the fish flakes easily when tested with a fork. Serve with the lemon wedges to squeeze over the fish.
• (Per serving)
• Calories: 162
• Total fat: 1.0g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 0.5g
• Cholesterol: 69mg
• Sodium: 98mg
• Carbohydrates: 17g
• Fiber: 1g
• Sugars: 2g
• Protein: 21g
• Calcium: 61mg
• Potassium: 302mg
• 1 starch
• 3 very lean meat