SOUTHERN FISH FRY

INGREDIENTS

  • Red Drum (or any firm flaky fish) – 6 filets (3-4 oz each)
  • Rice Flour – 2 cups
  • All-Purpose Flour – 2 cups
  • Salt – 1 TBSP
  • Pepper – 1 TBSP
  • Seaside Grown Riptide Fish Dust – 4 TBSP (Keep 1 TBSP in reserve for dusting the filets once out of the fryer)
  • Evaporated Milk – 1 Can
  • Seaside Grown Blackwater Hot Sauce – 1 TBSP
  • Vegetable or Canola Oil – Enough to submerge the filets

METHOD

  1. Bring oil to 375 degrees
  2. In a large mixing bowl, combine all flour with S&P and Fish Dust and blend well.
  3. In a separate bowl, combine Evaporated Milk and Blackwater. Whisk rapidly until some froth has formed.
  4. Place filets in the wet mix. Remove and let the excess drip off. Dredge filets in the dry mixture and coat well. Bump off the excess flour and slowly place in the oil so as not to splash.
  5. Cook until a light golden brown then remove to a paper towel-lined soaking tray.
  6. Sprinkle Fish Dust evenly over the fish and serve immediately