30 min
Crispy Fried Red Fish and Spicy Remoulade
Recipe GLPRee9b44095c75b3
Golden-fried red fish fillets served with a vibrant spicy remoulade sauce. The fish is seasoned with Creole spices and double-dredged for maximum crispiness, while the remoulade combines mayo, mustard, fresh herbs, and bold seasonings for a tangy, zesty accompaniment. A classic Creole-inspired dish that's light, flavorful, and ready in under 30 minutes.
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Ingredients
1½ cups mayonnaise
2 tablespoons Creole mustard
1 tablespoon smoked paprika
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh chives, sliced
3 garlic cloves, grated
½ teaspoon cayenne pepper
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
1½ teaspoons sweet pickle juice
1½ teaspoons hot sauce
to taste black pepper, freshly cracked
2 teaspoons fine sea salt, divided
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
½ teaspoon ground white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon dried oregano
½ cup all-purpose flour
1 large egg
¼ cup whole milk
4 6 to 8 ounces each red drum, snapper, or grouper fillets
¾ cup canola oil
Directions
Prepare the spicy remoulade sauce: In a medium bowl, combine the mayonnaise, Creole mustard, 1 tablespoon smoked paprika, fresh parsley, chives, grated garlic, 1/2 teaspoon cayenne pepper, prepared horseradish, Worcestershire sauce, fresh lemon juice, sweet pickle juice, and hot sauce. Add freshly cracked black pepper to taste. Whisk gently until all ingredients are evenly incorporated. Transfer the sauce to an airtight container and refrigerate for at least 2 hours before serving.
Prepare the seasoning mixture and egg wash: In a medium bowl, whisk together the fine sea salt, 1 teaspoon smoked paprika, 1 teaspoon cayenne pepper, white pepper, onion powder, garlic powder, dried thyme, dried oregano, and all-purpose flour. In a separate medium bowl, whisk together the egg and whole milk until well combined.
Coat the fish fillets: Working with one fillet at a time, dredge each piece in the seasoned flour mixture, shaking off excess. Next, dip it in the egg wash, then dredge again in the seasoned flour, shaking off any excess coating. Place the coated fillets on a clean plate and allow them to rest for 10 minutes before frying.
Heat the oil: Pour the canola oil into a large cast-iron skillet and heat over medium heat until the oil reaches 350°F, checked with a cooking thermometer.
Fry the fish: Carefully place the coated fish fillets into the hot oil. Fry for 4 to 5 minutes on the first side until golden brown and crispy. Flip carefully and fry the other side for 4 to 5 minutes until golden brown and the internal temperature reaches 160°F. Remove the fillets from the oil with tongs and place them on a paper towel-lined plate or roasting rack to drain excess oil. Season with additional fine sea salt to taste. Serve immediately with the chilled spicy remoulade sauce on the side.
