While in New Orleans last year I became obsessed with crispy fried fish from the awesome mom and pop joints all over town. After a lot of trial and error I discovered the exact combination of flavors and textures that satisfied my crispy cravings.. The trick to this recipe is to take your time, make sure the oil is at the right temperature and use Zataran’s Fish Fry for the breading. The crispy crust paired with the chili and charred lime is just amazing.
Ingredients
8 ounces salmon, cut into 1/2 in strips
2 cups buttermilk
1/2 teaspoon chipotle pepper, ground
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1 quart peanut oil
1 each lime
1 teaspoon chipotle pepper, ground
1/4 teaspoon garlic powder
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup buttermilk
1 tablespoon cilantro, finely chopped
3 each egg, beaten
2 ounces flour
4 ounces cornmeal, Use seasoned Louisiana Fish Fry brand.
Steps
Serve hot.
Nutritional Info
Per Serving (excluding unknown
items): 2381 Calories; 238g Fat
(88.7% calories from fat); 25g
Protein; 43g Carbohydrate; 3g
Dietary Fiber; 204mg Cholesterol;
559mg Sodium. Exchanges: 2
Grain(Starch); 2 Lean Meat; 0
Vegetable; 0 Fruit; 1/2 Non-Fat
Milk; 45 Fat.
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