Fried Fish, Tartar Sauce, French Fries, and Hushpuppies
A Southern favorite! I can remember back in the late sixties and seventies going to fried fish restaurants on Sunday after church and enjoying this meal. I can still smell the stale beer in the bar of the restaurant from the night before, and there was always a jukebox playing country music! The meal always came with lemon wedges, onion slices, and dill pickle chips. Back then they only served whole fish; no filets. But that was OK. At the end of the meal, the waitress would bring out a finger bowl with lemons and water so you could get the fish smell off your hands. I can also remember catching bream and white perch, cleaning them, and Mother frying them up at the camp. If she fried them at home, she would cover everything in the kitchen with newspaper to keep things from being splattered with oil! She used yellow cornmeal and salt. Boy, was it good! You can use any freshwater fish with this recipe. Just make sure it is the freshest fish you can get and keep it refrigerated or iced until ready to fry. About the cornmeal mix: I have tried ALL brands, and Louisiana Seasoned Fish Fry cannot be beat. I have even made my own, and it just doesn't have the consistency of Fish Fry brand. About the oil: I use vegetable oil because it browns the fish perfectly. Peanut oil is too expensive and does not brown as well, but, on the other hand, is less likely to burn and can be reused for more cookings than vegetable oil. I use an oil thermometer, so oil burning is not likely.
A Southern favorite! I can remember back in the late sixties and seventies going to fried fish restaurants on Sunday after church and enjoying this meal. I can still smell the stale beer in the bar of the restaurant from the night before, and there was always a jukebox playing country music! The meal always came with lemon wedges, onion slices, and dill pickle chips. Back then they only served whole fish; no filets. But that was OK. At the end of the meal, the waitress would bring out a finger bowl with lemons and water so you could get the fish smell off your hands. I can also remember catching bream and white perch, cleaning them, and Mother frying them up at the camp. If she fried them at home, she would cover everything in the kitchen with newspaper to keep things from being splattered with oil! She used yellow cornmeal and salt. Boy, was it good! You can use any freshwater fish with this recipe. Just make sure it is the freshest fish you can get and keep it refrigerated or iced until ready to fry. About the cornmeal mix: I have tried ALL brands, and Louisiana Seasoned Fish Fry cannot be beat. I have even made my own, and it just doesn't have the consistency of Fish Fry brand. About the oil: I use vegetable oil because it browns the fish perfectly. Peanut oil is too expensive and does not brown as well, but, on the other hand, is less likely to burn and can be reused for more cookings than vegetable oil. I use an oil thermometer, so oil burning is not likely.
- 4 pounds catfish filets, rinsed, patted dry, and kept cold
- 1 gallon vegetable oil
- 2 packages louisiana seasoned fish fry
- 1 1/2 cups mayonnaise
- 6 tablespoons sweet pickle relish
- 2 tablespoons onion grated
- pinch of sugar
- 10 red or white potatoes, washed
- 1 large onion, sliced
- frozen hushpuppies
- dill pickle chips
- onions sliced
- lemon wedges
- Carbohydrate 71.896175 g
- Cholesterol 128.212 mg
- Fat 337.62777 g
- Fiber 5.84762511968613 g
- Protein 41.225925 g
- Saturated Fat 29.805604538 g
- Serving Size 1 1 Serving (927g)
- Sodium 854.7645 mg
- Sugar 66.0485498803139 g
- Trans Fat 6.51979852039999 g
- Calories 3433 calories
Step-by-step
- For the tartar sauce, combine the mayo, pickle relish, grated onion, and sugar. Mix well and refrigerate.
- You can slice the filets any way you wish. I usually slice 3 long 1-inch strips by angling across the filet. You could then slice each strip into pieces to make nuggets. After slicing, rinse fish in cold water and pat dry. Put in a bowl and refrigerate.
- Put the Fish Fry into a shaking container or 2 paper bags, one inside the other to prevent leakage.
- Heat oil to 325 to 350 degrees using an oil thermometer. Put a few pieces of fish into the Fish Fry and shake. Make sure to shake off any excess Fish Fry. When oil is at the right temp, carefully put the fish in, being careful not to crowd. Try to keep the temp as close to the original degree as you can. Fry for about 7 minutes or until all the fish floats. Remove and drain on a wire rack or paper towels and put in a 150-degree oven until finished frying all fish.
- Slice the potatoes into French fries. BE CAREFUL! Potatoes are hard to cut with a dull knife. Rinse the French fries under cold water, pat dry, and put into a large bowl. You may do this at the most 15 minutes before you fry, or potatoes will turn black. After frying the fish, then fry the French fries. Raise oil temp to 360 degrees. Add fries to the hot oil, not too many that they crowd each other. (Make sure no water is on the potatoes as this will cause the oil to boil over and possibly catch on fire.) While frying the French fries, add rings of the large, sliced onion. The onion 'cleans' the oil. Fry for about 10 minutes or until fries have the right color and drain on paper towels. After each batch, sprinkle with salt and pepper. Keep warm in the oven.
- Finally, fry the hushpuppies according to the instructions. Serve with pickle chips, onions, lemons, and tartar sauce. You just can't beat this kind of eatin'!
A Taste of the South: My Fried Fish Feast
The aroma of fried fish, the satisfying crunch of golden-brown fries, the tangy kick of tartar sauce – these are the flavors of my childhood. Growing up in the South, Sunday dinners were a sacred ritual. After church, our family would head to one of those old-school fried fish restaurants, the kind with a lingering scent of beer from the night before and a jukebox spinning out classic country tunes. The air was thick with anticipation, a blend of the holy and the purely delicious.
These weren't just any fish and chips; this was a full-blown Southern experience. Each plate was a masterpiece, piled high with crispy, perfectly fried fish – whole fish, back then, not those dainty fillets. The fish would be served alongside a generous portion of golden French fries, crisp hushpuppies, and the quintessential tartar sauce. Lemon wedges, onion slices, and dill pickle chips completed this culinary symphony. It was a sensory overload in the best possible way. The meal concluded with a refreshing finger bowl to eliminate the lingering scent of fish from our hands – another lovely touch of southern hospitality.
My mother’s version of this Southern classic was equally amazing. The best memories of this recipe always come back to those fun summer days when my siblings and I would go fishing with my dad. We'd catch bream and white perch – and Mom would fry them right there, at the campsite. The air filled with the irresistible smell of cornmeal and fish frying in hot oil. If we ate at home she would always cover everything in the kitchen with newspaper to ensure everything was protected from oil splatter. This was always an adventure in itself, and it brought us all together in one way or another.
Over the years, I've perfected my own version of this Southern staple, experimenting with different types of fish and techniques. I've learned that using fresh, high-quality fish is crucial. And when it comes to the cornmeal breading, nothing beats Louisiana Seasoned Fish Fry; I've tried countless brands and this is the winner in terms of texture and taste. Although I have been known to make my own mixes, it always end up the same, and I just can’t beat the consistency of the Louisiana Seasoned Fish Fry.
Vegetable oil is my oil of choice; it creates a beautifully browned crust on the fish, while peanut oil is usually too expensive for me and does not brown quite as well. In fact, vegetable oil needs to be watched more carefully, as it will burn up faster than the more expensive alternatives. I recommend using an oil thermometer to prevent the oil from burning. This is crucial if you want to achieve the perfect golden-brown color without compromising the delicate flavor of your fish.
The process of making my fried fish is simple, straightforward and delicious. After preparing the batter for the fish, the next step is frying it in hot oil, then taking it out and putting it in the oven until everything is ready. I've found that this method ensures that the fish is cooked through while retaining its juicy texture. For the French fries, I like to use a combination of red and white potatoes for a unique texture and flavor, and the addition of onion rings to the hot oil helps cleanse the oil, adding to its freshness and preventing the fries from absorbing too much oil.
The homemade tartar sauce, with its creamy texture and tangy flavor, is a perfect complement to the crispy fried fish. The sweet pickle relish, finely grated onion, and a hint of sugar provide a delicate balance, enhancing the overall taste. And of course, no Southern fried fish meal is complete without a side of hushpuppies and the classic lemon wedges.
To me, this isn't just a meal; it's a memory, a tradition, a taste of home. It brings me right back to those Sunday afternoons spent with my family, savoring the simple pleasures of life and enjoying the irresistible aroma of freshly fried fish. I would encourage you to create your own fried fish memories, and to enjoy every single bite!
