Ingredients
- 1 1/2 pounds thin white fish fillets, such as lemon or gray sole
- 2 cups whole milk
- 3/4 cup all-purpose flour
- 3 tablespoons Creole Spice mix, recipe follows
- 1 teaspoon kosher salt
- 6 tablespoons vegetable oil
- Lemon wedges, for garnish
- Tartar Sauce, recipe follows
Directions
Place the fish in a large shallow bowl and pour the milk over it. Cover and chill for 30 minutes.
Preheat the oven to 200 degrees F. Mix the flour, spice mix, and salt in a pie plate lined with a piece of parchment paper. Working in batches, remove the fillets from the milk and drain off the excess. Transfer to the flour mixture and, pulling up the sides of the parchment, turn to coat on both sides. Flour only as many fillets as will fit in a large skillet at one time.
Heat 2 tablespoons of the oil in a large skillet over high heat until just smoking. Add the fillets and cook until golden brown, about 2 minutes per side. Transfer to a heatproof plate and keep in the oven while you cook the remaining fillets. Repeat the procedure with the remaining fillets, flour mix, and oil. Serve with lemon wedges and tartar sauce.
Creole Spice Mix:
- 1 tablespoon plus 1 teaspoon hot paprika
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons cayenne pepper
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried thyme
Mix all ingredients together in a small bowl. Store in an airtight container.
Yield: about 1/2 cup
Tartar Sauce:
- 1 cup mayonnaise
- 1/4 cup minced sweet pickle
- 1 hard-boiled large egg, forced through a coarse sieve
- 2 tablespoons minced shallot
- 2 tablespoons drained bottled capers
- 1/2 teaspoon crumbled dried tarragon
- 2 tablespoons Creole or Dijon mustard
- 2 tablespoons minced fresh parsley leaves
- 1 teaspoon fresh lemon juice
Mix all of the ingredients in a bowl. Refrigerate until ready to use.
Yield: about 1 1/2 cups
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By ncreport_12312925
Eden, 73
on January 09, 2013
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I have tried several blackened recipes and we really liked this one. It had just enough "batter" on it (very very light. Every once in a while you would hit a warm spot from the red pepper. This is a keeper.
By lillyq
The shallow South
on May 28, 2010
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I used fresh Tilapia and it was very good. I tasted the flour mixture before coating the fish and thought it was hot but it does not taste that way after it's cooked. Don't be afraid to use amount of red pepper as stated. The tartar sauce is the most delicious I have ever had.
By kenneth3496_124...
sicklerville, 70
on December 15, 2009
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Had 2 frozen albacore fillets in freezer and this was the perfect recipe for them. Easy and uncomplicated. Nice twist using mustard in the tartar sauce.Dinner on the table in 15 minutes. Good one.
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