Recipe of the Week


Prep Time: 30 Minutes
Yields: 6 Servings

As a young boy growing up on Cabanocey Plantation, corn flakes in coffee milk was our daily breakfast. It just made sense that when we were ready to fry up a mess of fish, crushed corn flakes was an accessible and perfect coating.

6–8 (7-ounce) catfish or trout fillets
4 cups corn flakes
2 cups oil
2 eggs
1 cup milk
1 cup water
2 tbsps Creole mustard
juice of 1 lemon
¼ cup chopped dill
dash of hot sauce
salt and cracked black pepper to taste
granulated garlic to taste

In a home-style deep fryer, heat oil according to manufacturer’s instructions. If using a Dutch oven, heat oil to 375°F. The oil should cover fish by 2 inches. You may also wish to sauté the fish in a skillet using approximately ¼ cup vegetable oil. In a mixing bowl, combine eggs, milk, water, mustard, lemon juice, dill, hot sauce and season lightly with salt, pepper and granulated garlic, blending well. Place fillets into the seasoned liquid and allow to marinate for 30 minutes. Crush corn flakes and place in a large paper bag. Season lightly with salt, pepper and granulated garlic. Place fillets in the bag, a few at a time, shaking vigorously to coat thoroughly. Deep fry fish or sauté, a few fillets at a time, until golden brown. If deep frying, the fish will rise to the surface when done. Remove, drain on paper towels and keep warm. Serve fillets with tartar, cocktail or Remoulade sauce.


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