Difficulty Level: 2/5
Ingredients:
Brioche Buns
White Cod Filet
Cheese Slices
Vegetable Oil (for frying)
Dry Ingredients:
1 cup Flour
Creole Kick (to taste), yes, taste your flour
Salt and Pepper (to taste)
Wet Ingredients:
1 cup Flour
1 tbsp Garlic Powder
1 tbsp Onion Powder
Creole Kick (to taste)
Salt and Pepper (to taste)
1 Bottle of Beer, can use seltzer water
Cajun Tartar Sauce:
1 cup Mayo
1 tbsp Dill Relish
1/4 – 1/3 Red Onion, finely diced (optional)
1 tsp Red Wine Vinegar
1 tsp Creole Kick or your favourite creole seasoning
1/tsp Sugar
1 tsp Dill Weed
Fried Fish
Fried fish is any fish or shellfish that has been prepared by frying. Often, the fish is covered in batter, egg and breadcrumbs, flour, or herbs and spices before being fried and served, often with a slice of lemon.
Fish is fried in many parts of the world, and fried fish is an important food in many cuisines. For many cultures, fried fish is historically derived from pescado frito, and the traditional fish and chips dish of England which it may have inspired. The latter remains a staple take-out dish of the UK and its former and present colonies. Fried fishcakes made of cod (and other white fish, such as haddock or whiting) are widely available in the frozen food sections of U.S. grocery stores. Fast food restaurants use fried fishcake in sandwiches like the Filet-O-Fish offered by McDonald’s. Long John Silver’s, Skipper’s, Captain D’s, and Arthur Treacher’s are well-known North American chain restaurants that serve fried fish as their main food offering. Catfish are also a prevalent farm-raised type of fish that is often served fried throughout the world. A classic fried fish recipe from France is the Sole meunière.
