This Gulf Coast-inspired dish features red fish with a crispy, golden-brown cornmeal crust. A unique mustard and hot sauce rub infuses the fish with deep flavor before frying. 

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Red Fish

Red fish is a beautifully lean and flaky white fish that stands up exceptionally well to frying. Its robust yet delicate texture makes it easy to handle during preparation. This ensures a perfect result every time you cook it. The subtle flavor of red fish provides an excellent canvas for the accompanying seasonings and marinades. It allows other ingredients to shine. It also contributes its own unique, mild sweetness.

Cornmeal

The addition of cornmeal to this recipe is truly transformative. It goes beyond simply providing a delightful crunch. It creates a stunning golden crust. This crust is as visually appealing as it is delicious. This golden exterior isn’t just for show. It imparts a subtle, inherent sweetness. This sweetness masterfully contrasts with the zesty heat of the mustard and hot sauce marinade. The fine granularity of cornmeal ensures a consistent, even coating, contributing to that desirable crispy texture without being overly heavy.

Eggs

Eggs play a crucial role in securing the cornmeal coating to the fish. The proteins in the egg wash create a strong, adhesive bond. This results in a more durable and stable crust. It won’t easily flake off during frying. While their primary function is structural, the eggs also contribute a subtle richness to the crust, enhancing its overall mouthfeel. This additional protein creates a cohesive barrier. It seals in the fish’s natural moisture. The fish remains tender and juicy on the inside, even with the intense heat of frying.

Hot Sauce

Hot sauce does more than add heat to this recipe. It plays a vital role in infusing the fish with vibrant and complex flavors. The fiery notes of the hot sauce mix with the piquant mustard. This creates a harmonious blend that penetrates the fish. It ensures every bite is bursting with exciting taste. The capsaicin in the hot sauce provides a pleasant kick. It also stimulates the palate, making the other flavors in the dish more pronounced.

Spicy Brown Mustard

Sharp yellow mustard is a traditional choice for many fried fish recipes. However, this particular rendition opts for spicy brown mustard. This decision significantly enhances the dish’s depth of flavor. Unlike its yellow counterpart, spicy brown mustard possesses a richer, more earthy undertone. This characteristic allows it to meld seamlessly with the hot sauce. It creates a unified and well-rounded marinade. No single flavor dominates.

The brown mustard’s slightly coarser texture also contributes to the marinade’s overall consistency. It ensures an even coating that adheres beautifully to the fish. Its presence is subtle. Yet, it is profound. It elevates the spice and tang of the marinade without the sharp, vinegary notes sometimes associated with yellow mustard.

TIPS & TRICKS FOR THE BEST SOUTHERN STYLE FRIED RED FISH

Mustard rub on fried fish is classic 

A mustard-based rub is a classic choice for red fish. It provides a tangy and savory flavor profile. This complements the natural richness of the fish.

Thin the marinade with hot sauce 

To achieve the perfect consistency for your rub, thin it out with a touch of hot sauce. This makes the rub easier to apply. It also adds a subtle kick of heat that enhances the overall taste.

Red fish skin on or off 

The choice of leaving the skin on or removing it depends on personal preference and desired texture. Leaving the skin on can result in a crispier exterior when fried. Removing the skin can lead to a more tender and delicate final product.

Alternatives to red fish 

Red fish is a popular choice for this recipe. However, several other fish varieties can be substituted. Options include snapper, catfish, or tilapia. Each offers a unique flavor,texture and fat content.

Corn meal crusting

A cornmeal crust is essential for achieving that characteristic crispy and golden-brown exterior. The coarse texture of cornmeal creates a delightful crunch. Its subtle sweetness balances the savory notes of the fish and rub.

How to know when fish is fried perfectly 

Determining when fish is perfectly fried is crucial for optimal taste and texture. Look for a golden-brown crust and opaque, flaky flesh. A meat thermometer inserted into the thickest part of the fish should register an internal temperature of 145°F (63°C).

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Deep fryer or cast iron skillet

Measuring cups 

Measuring spoons 

Spider 

Baking sheet with paper towel for frying 

SIMILAR INGREDIENTS TO

Southern-Style Cornmeal-Crusted Catfish

Crispy Fried Tilapia Loin with Buttery Corn Casserole

Cast Iron Tilapia Topped with Crab Etouffee

ENJOY THIS RECIPE WITH

Roasted Turkey + Poblano Cheese and Rice Casserole

Spinach Salad, Lemon Croutons & Peppery Blended Arugula Vinegarette

Chef’s Salad + Golden Ranch

RECIPE

Corn Meal Crusted Southern Style Red fish

This Gulf Coast-inspired dish features redfish with a crispy, golden-brown cornmeal crust. A unique mustard and hot sauce rub infuses the fish with deep flavor before frying. 

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Servings: 4

Ingredients Method

Ingredients

  

• 2 lbs red fish filet bone removed
• 2 tbsp spicy brown mustard
• 1 cup hot sauce
• 2 tsp celery seed
• 1 tbsp garlic powder
• 1 egg
• Crust:
• 1 cup cornmeal
• 1 cup flour
• 1 tbsp cayenne pepper
• 1 tbsp garlic powder
• 1 tsp celery seed
• 1 tsp black pepper
• 2 tsp sea salt
• For Frying:
• 6 cups canola oil

Method

 

1. Marinate the fish: In a bowl, combine the mustard, hot sauce, celery seed, garlic powder, and egg. Add the red fish to the marinade, ensuring it's fully coated. Let it marinate for a minimum of 30 minutes, or up to 4 hours in the refrigerator.
2. Prepare the crust: In a separate shallow dish, whisk together the cornmeal, flour, cayenne pepper, garlic powder, celery seed, black pepper, and sea salt.
3. Heat the oil: Pour the canola oil into a large, heavy-bottomed pot or deep fryer. Heat the oil to 375°F (190°C).
4. Dredge and fry the fish: Carefully dredge each piece of marinated red fish in the crust mixture, pressing to ensure a thick, even coating. Gently place the coated fish into the hot oil, ensuring not to overcrowd the pan. Fry for approximately 6 minutes per side, or until golden brown and cooked through.
5. Season and serve: Remove the fried fish from the oil and place on a wire rack to drain excess oil. Lightly season with a pinch of salt while still warm. Serve immediately.

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