Louisiana Bayou Fish Fry

Dry the fish fillets thoroughly with paper towels before seasoning to make sure the coating sticks well.

Let the coated fish sit for a few minutes before frying to help the coating adhere better.

Maintain the oil temperature between 350-375 degrees F to make sure the fish cooks evenly without absorbing too much oil.

Try adding spices like cayenne pepper or smoked paprika to the coating mix for an extra flavor kick.

For a lighter version, try baking the coated fish in a preheated oven at 425 degrees F for 15-20 minutes or until crispy.

Don't discard the oil after frying. Cool it, strain it, and store it properly for future use.

If frying in batches, allow the oil to return to the correct temperature between each batch for consistent cooking.

Why use mustard on the fish?

Mustard acts as a binding agent for the coating mix and adds a tangy flavor that enhances the taste of the fish, providing a delicious contrast to the crispy exterior.

Can I use any type of fish for this recipe?

Yes, while catfish is traditional, you can use other types of fish such as trout or bass. The key is to use fresh, firm-fleshed fish for the best results.

What kind of oil is best for frying?

Use a neutral oil with a high smoke point, such as canola, vegetable, or peanut oil, to provide a crispy texture without any unwanted flavors.

How do I know when the oil is at the right temperature?

Use a deep-fry thermometer to measure the oil's temperature. It should read 360 degrees F before you start frying. If you don't have a thermometer, you can test the oil by dropping a small amount of the batter into it; if it sizzles and rises to the surface, the oil is ready.

How can I prevent the coating from falling off when frying?

Make sure the fish is dry before seasoning, and coat it evenly but not too thick with mustard. The mustard helps the coating mix and cornmeal adhere better. Also, don't overcrowd the fryer; fry in batches if necessary.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven at 375 degrees F until crispy and warmed through, about 10-15 minutes.

Can I air fry this fish instead of deep-frying?

Yes, to air fry, preheat your air fryer to 400 degrees F, spray the breaded fish lightly with cooking spray, and cook for 10-12 minutes, flipping halfway through, until crispy and cooked through.

Deep Fryer or Deep Skillet: For heating the oil to 360 degrees F for deep-frying the fish. A deep fryer is preferred for its temperature control, but a deep skillet can also be used.

Measuring Cups: For measuring ingredients such as mustard, cornmeal, and the fish coating mix.

Shallow Dish: For combining the fish coating mix and cornmeal. A shallow dish helps make the dredging process easier.

Tongs or Slotted Spoon: For placing the fish fillets into the hot oil and for removing them once they are cooked.

Paper Towels: For draining the excess oil from the fried fish once it has been removed from the fryer or skillet.

Knife: To cut the fish fillets into serving pieces if they are not already prepped.

Fork: For evenly mixing the fish coating mix and cornmeal in the shallow dish.

Cooking Thermometer (optional): If using a deep skillet, a cooking thermometer can help monitor the oil temperature, making sure it consistently remains at 360 degrees F.

Tartar Sauce: Tartar sauce, a classic accompaniment that provides a cool, creamy contrast to the crispy, flavorful fish.

Coleslaw: A crunchy, tangy slaw adds a refreshing crunch and pairs nicely with the richness of the fried fish.

Hush Puppies: These savory cornmeal fritters add texture and flavor to the meal. Their slightly sweet taste goes hand in hand with the seasoning of the fish.

Cajun Remoulade: A zesty sauce with a bit of spice, it echoes the Southern flavor and provides a richer, more complex dip for the fish.

Lemon Wedges: A squeeze of fresh lemon brightens everything up, cutting through the richness of the fry while enhancing the fish's natural flavors.

Corn on the Cob: Whether grilled or boiled, corn on the cob brings a seasonal vibe that complements the savory fish nicely.

Potato Salad: A creamy, tangy German-style potato salad salad adds a pleasant contrast in texture and temperature, rounding things out for a picnic-style meal.