Fried Seafood in New Orleans

Traditional Fish Fry Recipe

COURTESY OF ISAAC TOUPS, CHEF/OWNER OF TOUPS MEATERY & AUTHOR OF CHASING THE GATOR: ISAAC TOUPS AND THE NEW CAJUN COOKING

Serving Size: 4 

Time to Prep: 5 minutes

Time to Cook: 3-5 minutes

Special Kitchen Equipment Required: Deep fryer (or a large, deep cast iron skillet or Dutch oven) 

INGREDIENTS

2 pounds fish filets, such as catfish (about 1⁄2 inch thick or thinner), skin removed 

About 2 quarts peanut oil 

3 cups corn flour (it’s finer than corn meal and adheres better) 

3 tablespoons popcorn salt 2 tablespoons onion powder 

1 tablespoon ground white pepper 

1 tablespoon granulated garlic 2 teaspoons cayenne pepper
1 teaspoon celery salt 

RECIPE STEPS

1. If using a deep fryer, fill with oil to the fill line. If using a cast iron skillet or Dutch oven, fill with peanut oil to a depth of 1 and 1⁄2 inches. Heat the oil to 350°F over medium-high heat. 

2. In a Ziplock bag or large Tupperware container with a lid (a Ziplock is what we’d have at the camp; it’s one less thing to wash), combine the corn flour, popcorn salt, onion powder, white pepper, granulated garlic, cayenne, and celery salt. Seal the bag or cover the container and give it a good shake to mix well. 

3. Add one-third of the filets to the bag or Tupperware. Seal and give the fish a good shake to coat well with the corn flour mixture. Remove the fish and shake the excess back into the bag. Gently lay the filets into the hot oil. I lay them in with my hand, but the oil will pop a little bit. If you prefer to use tongs, you can; but be careful not to puncture the filets or remove any breading. Cook in the oil for 1 minute, until the fish is crispy and golden brown on both sides. If they’re super thin, you likely don’t need to turn them over, but if they are thicker, you might need to turn them (gently) with tongs to brown them evenly. Cook them until they have an internal temperature of 135°F, but I’ll tell you, I have never once stuck a thermometer into a piece of fish. You just want it golden and crispy. 

4. Remove the fish with a spider strainer or a large slotted metal spoon and place it on a wire rack or a plate with paper towels to drain. While the first batch is cooking, bread the second batch so it’s ready to go as soon as the first batch comes out of the oil, and on with the third batch. 

5. Serve hot. And dip in ranch, Caesar, or other favorite dipping sauce.

Why we love this recipe: According to Isaac, “A fish fry is one of those things that doesn’t need to be fancy. Fresh fish, good seasoning, and a golden brown, crispy outside are the keys to a successful fish fry. No need for plates or utensils either, just grab it in your hand, hold a beer or soda in the other hand, and dip it in whatever dressing or sauce you like.”