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overhead shot of the fried corn meal crusted red fish

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.