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Fried Fish and Shrimp |Cooking With Carolyn
Copyright © 2018 by Cooking With Carolyn
Yield: About 4 Servings
Ingredients
· 2 Pounds Fresh Fish Fillets, your choice
· 1 Pound Fresh Raw Shrimp, deveined, tail-on, size 21-25, size 16-20, or larger
· To Taste Salt, Black Pepper, Garlic Powder or Grand Diamond All Purpose Seasoning
· Oil for Frying
Method #1- Breading WITH EGG
· 1 Cup Yellow Cornmeal
· ¼ Cup All Purpose Flour
· ¼ Cup Cornstarch
· 1½ Tablespoons or To Taste Grand Diamond All Purpose Seasoning
· ½ Teaspoon Salt
· 2 Teaspoons Dried Parsley (optional)
· 2 to 3 Eggs, beaten and very lightly seasoned
Method #2- Breading WITHOUT EGG
(Note: A light coating of Buttermilk and/or Hot Sauce works well when trying to omit eggs.)
· 1 Cup Yellow Cornmeal
· ¼ Cup All Purpose Flour
· 1½ Tablespoons or To Taste Grand Diamond All Purpose Seasoning
· ½ Teaspoon Salt
· 2 Teaspoons Dried Parsley (optional)
Directions
Cut the fish in pieces about 3 to 4 inches wide or leave the fillets whole. Season the seafood to taste. (Remember, there is seasoning on the seafood, in the egg mixture and in breading so be aware of the use of salt.)
(If Method #1 is being used, lightly season the eggs and beat them well. Set aside.)
To make the breading, combine all of the ingredients in a large bowl, EXCEPT the eggs, and mix well to combine.
Preheat a large skillet or dutch oven over medium-high heat with 2 to 3 inches of oil. Allow the oil to heat up.
For Method #1- Coat the seafood with the egg mixture, dredge in the breading, tap off the excess. Fry. Fry until the coating becomes crispy, about 4 to 5 minutes. Whole fish fillets may take longer. Once done, drain the fish on a rack with a paper towel placed under the rack.
For Method #2- Coat the seafood in buttermilk and/or hot sauce. Dredge in the breading, tap off the excess. Fry until the coating becomes crispy, about 5 to 6 minutes. Once done, drain the fish on a rack with a paper towel placed under the rack. Serve immediately.
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