Tennessee Fried Fish
Fried fish is a Southern tradition – no one does it better than folks from these parts. You can keep the fish in a warm oven while frying it all up, although there’s a good chance it will get snatched as soon as it’s cool enough to grab! Our family fried fish for decades at the Memphis restaurants before this recipe ever hit a website. Serve it with W’ham® Hot Sauce or Cajun Sauce — both First Place winners at the 1995 American Royal.
Ingredients
Method
- Whisk the egg, 1 tablespoon seasoning and milk together in a shallow bowl. Soak the fish fillets in the mixture for about 20 minutes.
- Preheat Oven to 200° F.
- Combine the remaining seasoning mix and cornmeal in a paper or plastic bag.
- Lift the fillets from the milk and egg mixture and put them, one fillet at a time, in the bag shking to coat on both sides.
- As each fillet is coated lay it on a waxed paper lined baking sheet.
- Pour oil into a deep-fat fryer or into a large heavy frying pan to a depth of 2 inches. Heat over high heat unitl the oil reashes 375° .
- Using tongs, put 2 or 3 fillets in the oil and fry for 2 to 3 minutes, turning once or twice, until crispy brown. Do not crowd the pan.
- Remove the fillets from the oil and drain on paper towels.
- If frying in batches let the oil return to 375° F between each one.
- Put the fillets in the warm oven while frying the rest or serve immediately.
- Serve with your favorite tartar sauce or with our W’ham Sauce – Cajun or W’ham Sauce – Hot.
- Want to kick it up a bit? Substitute our W’ham Seasoning – Cajun or W’ham Seasoning – Lost at Sea.
Nutrition
Tried this recipe?
Let us know how it was!Made with W’ham® Seasoning – Lost At Sea, W’ham® Sauce – Cajun and W’ham® Sauce – Hot Sauce. What else they go on — and how we layer them — is in the W’ham® Pairing Matrix.