Louisiana-style Fish Fry with Spiced 'Slaw
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Intermediate
This is a great way to try the cajun spice blend in two different recipes. Firstly to spice a quick coleslaw, and then to season a Louisiana-style fried fish. It's a great combination for a quick meal!
'Fish fry' seasoning is a popular ready mix in Louisiana - made from cajun spices and citric acid for its lemony flavour. You don't need that here - instead use the cajun seasoning, with salt - and then season with lemon juice to serve.
We've also included a recipe for hush puppies - the classic accompaniment to fried fish in southern US states - are not well known in the UK. They're like a moreish savoury cornmeal doughnut. If you've got a bag of cornmeal they're absolutely worth a try. You can even set aside a few to sprinkle in sugar, and save for dessert.
Fried fish ingredients
- Fine salt
- Cajun spice blend
- 4 Tilapia fish fillets (or other white fish)
- 100g Fine cornmeal
Coleslaw ingredients
- 2 tbsp Mayonnaise
- 2 tbsp Plain yoghurt
- 1 tbsp Capers
- 2 tbsp Gherkins, finely minced
- 1/2 tsp Cajun spice blend
- 1 tsp Worcesterdshire sauce
- Fine salt, to taste
- ½ Pointed white cabbage, finely sliced
- 2 Carrots, peeled and grated
- ½ Red onion, finely sliced
For the hush puppies
- 120g Cornmeal
- 60g Plain flour
- 1tsp Baking powder
- ½ tsp Bicarbonate of soda
- 1/2 tsp Fine salt
- 1 Egg
- 100g Whole milk
- 100g Plain yoghurt
- 1.5 litres Vegetable oil for frying (to fill a deep pan by 1-2 inches)
Method
- Sprinkle salt and cajun spice over both sides of the fish fillets, and refrigerate for 30-60 minutes
- Next make the coleslaw. In a large bowl, mix together mayonnaise, yoghurt, capers, gherkins, spice blend, and Worcestershire sauce. Season with fine salt to taste. Toss in the cabbage, carrot and red onion and set aside.
- For the hush puppies, in a medium mixing bowl, mix together the cornmeal, flour, baking powder, bicarbonate of soda and salt. Stir in the egg and yoghurt. Slowly add milk until it forms a thick batter.
- Pour 1-2 inches of the sunflower oil into a deep pan, suitable for deep frying. Heat to 175 C.
- Drop a tablespoon of hush puppy mixture at a time into the oil, and cook for 2-5 minutes until golden brown - turning part way through.
- Once golden, lift out with a slotted spoon, onto a plate lined with kitchen roll. Sprinkle with salt and keep warm. Whilst the hush puppies rest, fry the fish.
- Take the fish from the fridge. Lay the cornmeal onto a plate, and toss the fish in it. Carefully lower the fish into the hot oil, and fry for 1-3 minutes on each side, until golden. Remove with a slotted spoon.
- Serve together fish, hush puppies, slaw and a couple of segments of lemon to squeeze over.
