Fish Fry

Labor Day weekend is upon us.  No doubt you'll be feeling the fun gathered with family and friends, going to cookouts, etc.  How about when everyone comes to YOUR house though, you do something a little unexpected...like a fish fry!  Ya?  Awesome...

It's the freshest fish, fried all at once in batches, then laid out for your guests to help themselves to some crispy, cornmealy, hot, flaky goodness.  Doesn't that sound good? And once your friends try it and thank you all over the place, you'll be the star of the show.  Doesn't that sound even better?  :)

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(WHAT YOU WILL NEED)

Get yourself a fryer.  They're affordable and easy to use, and way less messy than a cast iron skillet.  I bought mine (DeLonghi) for $80

fresh fish filets, trimmed and cut into large pieces.  
(They should be a firm white fish.  I used black grouper and mahi)  
oil for frying (peanut or canola, for its high smoking point)
cornmeal
all-purpose flour
cornflake crumbs
milk
eggs
hot sauce or sriracha
Cajun seasoning or cayenne pepper
optional condiments:  tartar sauce, cocktail sauce, lemon

How much of everything you use depends on how many people you are having.  Adjust accordingly, you'll know--

Make the coating for the fish:
Use equal parts flour and cornmeal, then half that amount of cornflake crumbs
For instance: 1 cup each of flour and cornmeal, and 1/2 cup of cornflake crumbs, plus a few shakes of cajun seasoning, salt, and pepper.  Combine in large zip lock bag

Make egg wash:
Whisk together 2 eggs, a little milk, and some hot sauce in a bowl.  

egg wash and coating

Place some fish in egg wash, then shake in coating, then fry according to your fryers instructions.
Drain on newspaper covered with paper towels, and sprinkle a little salt on top
Do this in batches until all the fish is cooked.

** I serve this fish with jalapeno corn bread and a cool spicy mango salsa.  If you want to try it, I've included the salsa recipe for you.  The cornbread is just my favorite boxed mix with jalapeno slices on top.

 my jalapeno plant

MANGO SALSA:

2 or 3 mangos, diced
1/4 of a red onion, diced
1 handful fresh cilantro, chopped
1 jalapeno pepper, seeded and chopped
juice of 1 lime
1 red bell pepper, chopped

Stir all in bowl and chill in refrigerator.  Before eating, stir and season with a little salt and pepper to taste.

* first published 9/17