Recipes for Fish Fry

Fish Fry


1 C. buttermilk
1 T. cayenne pepper
1 T. Black pepper
8-10 fillets tilapia or other mild flaky fish cut into 4 pcs each
2 C. cornmeal /corn flour mixture ( I use Louisiana Fish Fry mix, unseasoned, from Albertsons)
1 C. flour (use all purpose GF flour if you are making it Gluten free)
2 T. sea salt
oil for frying


Whisk buttermilk, and 1 1/2 tsp. cayenne and 1 1/2 tsp black peppers together. Cover fish with the mixture and chill for 1 hour.

Stir together the cornmeal, corn flour and flour, salt and remaining peppers. Dredge fillets until evenly coated, allowing them to stand in the mixture for several minutes.

Preheat oil in deep fryer or large pot to 365*. Place breaded fish in the oil a few at a time. Fry for 2 minutes or until crisp and golden brown. Serve hot.



Remoulade (Tarter Sauce)


1 1/2 c. mayonnaise
1 T. dijon mustard
1 T. vinegar
1/4 c. choppped scallions or green onions
1 T. tarragon
1 T. fresh parsley
1/8 tsp cayenne pepper
salt and freshly ground pepper to taste.


Whisk together and let chill for 1/2 hour before serving.



Hush Puppies


1 1/2 c. cornmeal and corn flour mixture (see fish recipe)
1/2 c. flour (use all purpose GF if you are making it gluten free)
1 tsp. baking powder
1 1/2 tsp salt
1 c. corn kernels (I use frozen, but thaw first)
3/4 c. minced scallions or green onion
1 1/2 c. buttermilk
1 large egg
oil for frying



Heat 3 inches of oil in large pan to 375*, Combine dry ingred. Whisk buttermilk and egg together in small bowl and add to dry ingred. Mix just until moistened. Place rounded tablespoonfuls of batter in oil and fry for 2-3 minutes or until golden brown. Turn over 1/2 way through. Remove with a slotted spoon and drain on paper towels. Serve hot.

Hot and Hot Tomato Salad
6 Large tomatoes (in the summer when there are a variety of fresh tomatoes available I use a mixture of whatever is available at the farm stand)
2 large yellow tomatoes
1/2 pint cherry tomatoes
1 c. balsamic vinaigrette
salt and pepper
1 large onion, peeled and sliced thin
1 T. thyme
1 can butter beans, drained
2 T. oil
1 c. corn kernels ( I use frozen, thawed)
3 T. balsamic vinaigrette
6 slices bacon fried crisp and crumbled
chive dressing (recipe follows)
fresh basil

Slice tomatoes 1/4 inch thick; combine with cherry tomatoes on a large platter and drizzle with the vinaigrette. Season with salt and pepper , cover; set aside to marinate at room temperature.
Heat oil in large skillet, add onion, thyme, and corn, cook, stirring frequently for 5 minutes. Add beans, salt and pepper and heat through, stir gently. Remove from heat and let cool slightly. Toss gently with 3 T. vinaigrette. Set aside. When cooled to room temperature, spoon bean mixture over tomatoes, sprinkle with bacon crumbles. Drizzle chive dressing over the top, strew with basil. Serve at room temperature.

Chive Dressing

1 clove garlic, minced
1 small bunch chives, thinly sliced
1 egg yolk
1 small lemon, juiced (about 2 T.)
1 cup olive oil
1/4 c. sour cream
salt and freshly ground pepper to taste.

Place garlic and chives in a small bowl. Add yolk and lemon juice. Add olive oil in a steady stream, while vigorously whisking. Whisk in the sour cream. Season with the salt and pepper.

ENJOY!!!