Fried Fish - Two Ways

Version 1:

What you need:
2 cups cornmeal
1/2 cup flour
Salt and Pepper to taste
Tony Chachere's Famous Creole Seasoning, to taste, or your favorite seasoning
1 cup buttermilk
1 tablespoons mustard (not dry mustard)
Fish fillets
Oil for frying

Mix cornmeal, flour, and seasonings in a large bowl or bag. In a seperate bowl, mix buttermilk and prepared mustard. In a skillet or fryer, heat oil to 350.

Dip fish fillets in the buttermilk mixture, then in the cornmeal mixture and drop into hot oil. Cook until golden brown. Remove to paper towel lined plate.

We love this version. The mustard mixed with the buttermilk give the fish a nice flavor and the cornmeal adds crunch.

Version 2:

What you need:
1 cup flour
1 cup potato flakes
Salt and pepper to taste
1 egg, beaten
2 tablespoons buttermilk
Oil for frying
Fish fillets

In a bowl, mix the egg and buttermilk. In a seperate bowl, mix the flour, potato flakes, and salt and pepper. Heat your oil (about an 1/8 inch of oil) in a skillet to 350.

Dip fish fillets in the egg and buttermilk mixture, then in the flour and potato flake mixture, coating well. Fry first side for 3 to 5 minutes, depending on thickness of the fish. Turn and fry the second side till golden brown. Cook two to three fillets at a time, don't overcrowd your skillet. Drain on paper towel lined plate. Add more oil to the skillet as needed.

They are YUMMY! You could also add parmesan cheese to your dry mix for a different flavor. For both of these recipes I have used Crappie fillets, but any fish would do including Bass, Catfish, Tilapia, Cod, and the list goes on... Leftovers make great fish sandwiches.