I hope your ready for it. The heat is a comin'. 93 and rain forest humid by Sunday.
Ok, it's recipe time.
Today we dine on, Creole Fish Fry...
The Parts: Fish fillets (up to 2 pounds, and I like Crappie) 1 sm. jar Dijon-style mustard 1/2 c. flour 1 tsp. salt 1/2 tsp. pepper 1/4 c. cornstarch 3/4 c. cornmeal - preferably yellow Pot with 2 or 3 inches of fresh cooking oil or table deep fryer.
Makin' It: Clean and wash fish. Pat dry with paper towels.
Place fish in large bowl; salt and pepper generously.
Place 2 or 3 tablespoons of mustard in with fish. Stir until all pieces are well coated. Allow to stand at least 30 minutes.
Blend all dry ingredients. Add 1 teaspoon more salt to meal mixture. Heat oil to 350 degrees.
Dredge fish pieces one at a time in meal mixture and place in hot oil. I do love this one. The problem is that you will eat it as it comes out of the fryer and none will get to the table.
Now don't forget, if you have a recipe that everyone should try get it to me. All recipes can be sent by e-mails, letter, or dropped off her at the studios in Eagle River. If I use you recipe on this blog you will receive a FREE fish fry to a local restaurant.
Snail Mail: P.O. Box 309 Eagle River, WI 54521
Drop Off: 909 North Railroad (Hwy 45) Eagle River, WI