Fried Fish with Remoulade Sauce
Fry up some Louisiana love! Crispy, golden-fried drum with a spicy remoulade sauce is the perfect way to celebrate the flavors of the Gulf South. This recipe works just as well with catfish, trout or any firm white fish.
Prep Time:
30 mins.
Cook Time:
10 mins.
Yield:
4 servings
Ingredients
- 1⅓ cup buttermilk, divided
- 3 tablespoons Blue Plate®️Mayonnaise
- 1½ teaspoons Creole seasoning, divided
- 4 teaspoons Louisiana-style hot sauce, divided
- ½ teaspoon salt
- 1 pound small drum fillets (or catfish, trout or any firm white fish)
- 1 cup New Orleans Style Lemon Fish Fry
- 1 egg, beaten
- Vegetable oil, for frying
- Lemon wedges, for serving
- Louisiana Style Remoulade Sauce, for serving
Directions
- Combine 1/3 cup of the buttermilk with the mayonnaise, 1 teaspoon of the Creole seasoning, 2 teaspoons of the hot sauce and the salt in a shallow bowl.
- Add fish and toss to coat evenly. Marinate in the refrigerator for at least 30 minutes and up to 6 hours.
- Fill a Dutch oven or cast-iron skillet about 2 to 3 inches deep with vegetable oil and heat over medium-high heat to 350℉.
- Remove fish from marinade and set aside.
- Divide the fish fry evenly between 2 shallow bowls. In a third shallow bowl combine the egg with the remaining 1 cup of buttermilk and the remaining 2 teaspoons of hot sauce and mix well. Dredge the fish in batches, first in one bowl of fish fry, then in the egg mixture and then into the second bowl of fish fry.
- Drop several fillets at a time into the hot oil and fry until golden brown, about 3 to 4 minutes depending on thickness. Transfer to a wire rack set over a baking sheet. Season with more salt if necessary. Continue until all the fish has been fried.
- Serve with lemon wedges and the Remoulade Sauce.
