A zesty blend of cornmeal, flour, and spices is a great way to enjoy the Cajun fish fry dish. This recipe is the best alternative to the classic fried fish recipe.
In a bowl, add the fish pieces, then pour the milk over and mix until coated; soak for 15- 20 minutes.
In a bowl, whisk the egg with sriracha.
In another bowl, mix flour, cornmeal, pepper, mustard and Cajun seasoning.
In another small bowl, add the Panko.
Dip fish pieces into the flour mixture, then into the egg mixture, and then into the Panko until all the fish is coated.
Now, heat the oil over medium heat in a frying pan. Fry the fish for 3 to 4 minutes per side or until golden.
Take the fish out on a paper towel and then serve.
Notes
If you need to fry large quantities, work in batches to avoid overcrowding the fish in the pot and to allow the fish to cook evenly and get a nice crunch.
Shake off the excess fish coating before frying to avoid any particles that could float in the pan and burn while frying.
Keep the cooking oil at a steady temperature and ensure that it does not get too hot or too cold. The fish will be wimpy and soggy if cooked in cold oil, whereas oil that is too hot will result in undercooked yet over-browned fish.
Allow some time in between dipping the batch to allow the cooking oil to return to the appropriate frying temperature. Putting in the next batch when the oil is not at the right temperature results in greasy fried foods. A frying thermometer can be used to check the temperature of the oil as you fry the fish.
Ensure that the coating on the fish is well seasoned and that the flavors balance out well. The ingredients of the coating should also be balanced to give it the appropriate texture. Using too much cornmeal makes the coating gritty, while using too much flour or breadcrumb makes it soggy and pasty.
Variations
Cut the fillets into smaller pieces or nuggets to achieve a good, even, crispy outcome. The fillets should be cut evenly to prevent thin ends from getting overcooked before the thicker middle section is done.
Replace the cornmeal with corn flour or rice flour.
You can also omit the all-purpose flour to get a gluten-free meal.
Cayenne pepper could also be added to this recipe to get a different seasoning.
The Panko can be substituted with toasted breadcrumbs, crushed melba toast, or a cracker meal.
You can use a blackened seasoning that gives an authentic but mild flavor. This seasoning is appropriate for people who are sensitive to spice.