When you've got some fish to fry, how do you season and coat them? My go-to is pretty simple but pretty good to me and the family. Usually catfish, so I'll put a little lemon juice on the filets for starters. Used to be just salt and pepper at this point, but I've tried Everglades for fish and like that with the S&P. Then it's into a mixture of corn meal and flour (about 3:1 meal to flour) and then into the grease until it floats a minute or two. If peanut oil wasn't so expensive, that would be all I use, but vegetable oil isn't too bad. Still, I'm always looking for something good or better. Tell me how you do it and what works best with what fish. Thanks.
It depends if you like a thick crust like you get with fish n chips, or if you prefer a thin crust.
What you describe is a thin crust. Very Southern. Only issue I have is your flour to corn meal ratio. I go the other way, more flour, less meal.
If you want to try a slightly thicker crust, season your fish, then dredge lightly in flour, shake off the excess, then place the fish in a milk or egg wash and then into your flour/meal mix. To go a little thicker still, add some bread crumbs or cracker crumbs to the flour/meal mix in your last step.
If you want a really thick crust, go with a batter. Beer batters are great and easy. Throw in an egg. It helps with the color. Trick is your fish has to be dry for the batter to stick.
Don't go too crazy with fish.
But you can go crazy with the sauce. It's the easiest way to change it up.
Like tartar sauce? Screw that premade stuff. Make your own. Mayo, capers (or relish, or a little of both), lemon juice, some creole seasoning (or whatever seasoning you're putting on the fish). Throw a little hot sauce in there when nobody is looking. Like cocktail sauce? Make it yourself. A little extra horseradish and lemon juice makes it pop. Or try something completely different. Couple tablespoons of sour cream or Greek yogurt (heck, even mayo in a pinch), garlic, dill, and lemon juice (salt and pepper). Feeling brave? Grate some cucumber into it (not the seeds, just the flesh). Absolutely fantastic. Don't like dill? Try it with cilantro. Speaking of garlic, try this on fried fish. Make some instant mashed potatoes with water. No butter or milk. Cold. Add a TON of fresh, finely minced garlic, and some vinegar or lemon juice. It will knock your socks off.
The thing about making a sauce like this is if you don't like it, it's not like you have to throw out the fish and dinner is ruined. Make the sauce a day ahead. If you don't like it, toss it out (no great loss) and try another one until you find one you love. It's low risk, high reward.
Alex.
