Fish and Chips Southern Style – The Surprised Gourmet
Fish is one of those foods that is good for you so I’d like to share a delicious recipe for Fish and Chips Southern Style.
Living on the lake you might think we would tend to eat a lot of fresh fish. Not that much. While I have enjoyed fishing since I was a young boy, I don’t do it as often as I once did. My youngest brother, however, loves to fish and does it every chance he gets. He’s quite good at it (if I do say so myself), winning numerous fishing tournaments. I’d love to see him go pro one day.
Not long before Thanksgiving we were still having nice weather and my brother had a good day fishing. That evening he brought by a number of large size crappie that he had caught. I filleted and froze them. Going through the freezer this week, I came across the fillets and decided to have Fish and Chips Southern Style. It would be southern style because instead of the common cod, halibut, flounder or tilapia used for the fish, I was using crappie. Also instead of flat, thin fried potatoes for chips, I was making regular homemade french fries.
Since I had such a large number of fillets, I decided to fry half and bake the other.
Fillets battered for Fish and Chips Southern Style
For the batter I mixed 1/2 cup self-rising flour, 1/4 cup self-rising corn meal, 2 tablespoons garlic salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 teaspoon Tony Chachere’s Original Creole Seasoning together in a large, plastic zip-lock bag. In a shallow casserole dish, I mixed together 1 1/4 cups bread crumbs, 2 1/2 teaspoons onion powder, 2 1/2 teaspoons garlic powder, and 2 1/2 teaspoons Tony Chachere’s Original Creole Seasoning. In a small dish, I combined 1 jumbo egg and 1/2 cup milk to make an egg wash.
One at a time put the fillets in the flour mixture in the bag. Make sure they are completely coated and then shake off an excess coating. Place on a plate to set until all fillets are coated. After they set, dip each in the egg wash and then in the crumb mixture.
I put half the fillets on a baking sheet that I had lightly brushed with olive oil. The other half of the fillets I sat aside to fry. Before placing the fillets in the oven, I lightly brush them with melted butter. I put them in a preheated 350 degree oven for 6 minutes. Test for doneness and then return to oven on broil for a couple of minutes to finish crisping the fillets.
For the fried fish, cook in a skillet on medium high heat with a splash of olive oil. Cook on each side about 3 to 4 minutes depending on the thickness of the fillet. Place on paper towels to drain.
Serve with homemade French fries for a Fish and Chips Southern Style meal. You can also serve with a dish of delicious cole slaw.
The amount of ingredients and cook time will vary depending on the type and size of fish you are cooking. You can adjust it to fit your needs.
Are you a fan of traditional Fish and Chips or do you have your own variation? If you decide to give my Fish and Chips Southern Style a try, please be sure to stop back by and let me know how it turned out.
Cucina Felice!
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Serves: 4-6 servings
- Crappie fillets (cleaned, deboned, cut-up)
- Batter mixture
- ½ cup self-rising flour
- ¼ cup self-rising corn meal
- 2 tablespoons garlic salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Tony Chachere's Original Creole Seasoning
- Bread crumb mixture
- 1¼ cups bread crumbs
- 2½ teaspoons onion powder
- 2½ teaspoons garlic powder
- 2½ teaspoons Tony Chachere's Original Creole Seasoning
- Egg wash
- 1 jumbo egg
- ½ cup milk
- For the batter mix ½ cup self-rising flour, ¼ cup self-rising corn meal, 2 tablespoons garlic salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 teaspoon Tony Chachere's Original Creole Seasoning together in a large, plastic zip-lock bag. In a shallow casserole dish, mix together 1¼ cups bread crumbs, 2½ teaspoons onion powder, 2½ teaspoons garlic powder, and 2½ teaspoons Tony Chachere's Original Creole Seasoning. In a small dish, combine 1 jumbo egg and ½ cup milk to make an egg wash.
- One at a time put the fillets in the flour mixture in the bag. Make sure they are completely coated and then shake off an excess coating. Place on a plate to set until all fillets are coated. After they set, dip each in the egg wash and then in the crumb mixture.
- Put half the fillets on a baking sheet that is lightly brushed with olive oil. The other half of the fillets sat aside to fry. Before placing the fillets in the oven, lightly brush them with melted butter. Put them in a preheated 350-degree oven for 6 minutes. Test for doneness and then return to oven on broil for a couple of minutes to finish crisping the fillets.
- For the fried fish, cook in a skillet on medium high heat with a splash of olive oil. Cook on each side about 3 to 4 minutes depending on the thickness of the fillet. Place on paper towels to drain.
- Serve with homemade French fries for a Fish and Chips Southern Style meal. You can also serve with a dish of delicious cole slaw.
- The amount of ingredients and cook time will vary depending on the type and size of fish you are cooking. You can adjust it to fit your needs.
