How to Make Creole Fried Fish and Spicy Tartar Sauce

If you and your family love spicy seafood and are looking for options, why not try this dish -- The creole fried fish and spicy tartar sauce. Spiced, breaded, and deep-fried catfish or tilapia fillet served with a homemade thick, hot tartar sauce. Recipe >>

※ The ingredients for this recipe can be easily doubled and tripled.

Difficulty: Moderately Easy

Instructions

1. Gather and prepare the following items for the creole fried fish and spicy tartar sauce recipe:
   
   -- Ingredients --
   (For the Fried Fish)
   * 3 pounds fresh or frozen fish fillets, tilapia or catfish
   * 1 cup yellow mustard
   * 1-1/2 teaspoons garlic powder
   * 1 cup cornmeal
   * 1/2 cup all-purpose flour
   * 3 cups vegetable oil, preferably peanut oil
   * 1/2 teaspoon salt and
   * 1-1/2 teaspoon freshly ground black pepper
   
   (For the Spicy Tartar Sauce)
   * 1/4 cup sour cream
   * 2-1/2 teaspoons Dijon mustard
   * 1 teaspoon Worcestershire sauce
   * 1 tablespoon fresh lemon juice
   * 2 tablespoons finely chopped fresh dill or parsley leaves
   * 1-1/2 teaspoons of cayenne pepper powder
   * 1/4 teaspoon salt
   * 1 cup mayonnaise
   * 1 teaspoon extra virgin olive oil
   * 2 tablespoons finely chopped red onion, optional

2. Prepare fish for frying. Rinse catfish/tilapia fillets under running water. To prevent hot oil splash, blot dry fillets with paper towels. Set aside and let air dry for a few minutes.

3. Combine garlic powder, mustard, black pepper and salt in a dish. In another dish, mix together the cornmeal and all-purpose flour.

4. Heat vegetable oil (peanut oil) in a wok or a deep-sided frying pan over high heat.

5. Coat the fish while oil is heating. First, dredge cat fish fillets in the garlic-mustard mixture, and then coat both sides of each fillet with cornmeal-four mixture. Shake off excess coating.

6. When oil is hot but not smoking, carefully and gently drop in the fish fillets from the sides of the hot oil pan; one at a time. Deep fry fillets in batches if it is getting crowded. We don't want fillet pieces sticking to each other. If you have a large wire strainer used for deep frying, use that.

7. Transfer fried catfish/tilapia fillets to a large plate lined with paper towels to drain.

8. Make the tartar sauce. In a medium bowl, mix all the ingredients:
   The Dijon mustard, olive oil, mayonnaise, Worcestershire sauce, sour cream, fresh lemon juice, finely chopped fresh dill or parsley leaves, cayenne pepper powder, and salt. Add finely chopped red onion bits, if desired. Pour the sauce mixture in a blender or food processor, mix well on high speed until thick and smooth. Transfer spicy tartar sauce to a saucer or bowl.

9. Arrange creole fish fillets on a large new/clean platter. Serve immediately with spicy tartar sauce on the side. Creole fried fish and spicy tartar sauce recipe for 4 to 6 persons.

[LilacGirl]

on 10/21/2009 Mouth-watering delicious recipe.

[LilacGirl]

on 10/21/2009 Mouth-watering delicious recipe.

[donata]

on 10/18/2009 Yum, sounds delicious. Will add to my favorites. Thanks for sharing your recipe on how to make creole fried fish and spicy tartar sauce. 5*****

[goodselfme]

on 10/16/2009 Tx for the creole fried fish and spicy tartar sauce recipe. 5*

[goodselfme]

on 10/16/2009 Tx for the creole fried fish and spicy tartar sauce recipe. 5*