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Del Morocco's Fried Fish
Vegetable or canola oil for deep frying
2 C. flour
2 C. yellow cornmeal
2 T. seasoning salt, such as McCormick's
2 T. white pepper
2 T. Cajun seasoning
2 T. garlic powder
1 T. paprika
2 T. water
2 lbs. cod, whiting or catfish fillets, rinsed and patted dry
Heat at least 3 inches of canola or vegetable oil to 350°F. in large pot or deep fryer.
In two large shallow dishes or pie plates combine all the breading ingredients in one and lightly beat together the eggs and water for the egg wash in the other.
When the oil is ready, dip the fillets (if using catfish do not dip them in the egg wash, only the breading) in the egg wash, letting the excess drip off, then dredge in the breading. Pat the breading onto both sides of the fillets. Place in the hot oil and deep-fry until golden, about 5 minutes depending on the size of the fillets.
Remove from oil and place on paper towels to drain.
Makes 4 servings.
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