Best 6 Crispy Fried Red Fish And Spicy Remoulade Recipes

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Welcome to the ultimate culinary journey where you'll discover the secrets to creating a delectable dish of crispy fried red fish paired with a spicy remoulade sauce. Immerse yourself in a world of flavor as we embark on a step-by-step guide, revealing the techniques and ingredients needed to achieve golden-brown, flaky fish and a tantalizingly spicy remoulade that will elevate your taste buds to new heights. Get ready to tantalize your palate with this delightful combination that is sure to impress even the most discerning food connoisseur.

Check out the recipes below so you can choose the best recipe for yourself!

FRIED SHRIMP WITH SPICY REMOULADE



Fried Shrimp with Spicy Remoulade image

Provided by Patrick and Gina Neely : Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 20

Peanut Oil, for frying
1 cup buttermilk
1 egg, lightly beaten
1 tablespoon Creole mustard
1 tablespoon hot sauce
1/2 cup self-rising flour
1/2 cup yellow cornmeal
2 teaspoons paprika
Kosher salt
1 teaspoon cayenne
1 teaspoon garlic powder
1 1/2 pounds shrimp, peeled and deveined
Spicy Remoulade Sauce, recipe follows
1 shallot, finely chopped
2 tablespoons finely chopped fresh parsley
1/2 teaspoon cayenne pepper
3/4 cup prepared mayonnaise
2 tablespoons Creole mustard
1 tablespoon hot sauce
Juice of 1/2 lemon

Steps:

  • Preheat deep fryer with peanut oil to 375 degrees F.
  • Whisk together buttermilk, egg, and mustard in a casserole dish. In another casserole dish, whisk together flour, cornmeal, paprika, 2 teaspoons salt, cayenne, and garlic powder.
  • Dredge shrimp in the dry mixture then into the wet then back into the dry. Add shrimp in batches to the deep fryer and fry until golden, about 2 minutes per batch. Serve with spicy remoulade sauce.
  • Add the shallot, parsley, cayenne pepper, mayonnaise, mustard, hot sauce, and lemon juice to a bowl. Stir to combine. Chill until ready to serve.

FRIED RED FISH



Fried Red Fish image

Provided by Guy Fieri

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Canola oil, for frying
1 whole black sea bass with head and tail, scaled and cleaned, at room temperature
1 teaspoon salt
1 tablespoon freshly ground black pepper
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 1/2 cups all-purpose flour
1/4 cup semolina, or masa harina (coarse flour)
1 tablespoon cornstarch

Steps:

  • In a medium Dutch oven add enough canola oil that fish is submerged by 1-inch of oil, and heat oil to 350 degrees F.
  • Cut 3 slices into the flesh of the fish, approximately 2-inches apart, or equal spacing between head and tail.
  • Hold fish by the tail and open cuts fully and season with the salt, pepper, paprika, and cumin. Repeat with the other side of the fish.
  • Mix flours and cornstarch, liberally dredge fish, except tail. Using tongs, place fish, head first into oil, insuring that fish stays upright.
  • Cook for 10 minutes or until fish is done.

CRAWFISH BEIGNETS WITH SPICY REMOULADE



Crawfish Beignets with Spicy Remoulade image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 22

2 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon ground ginger
1 teaspoon cayenne pepper
1/4 to 1/2 teaspoon salt
1 lemon, zested
2 cloves garlic, finely chopped or minced
1 1/2 cups cooked and chopped crawfish tails
3 tablespoons chopped Italian parsley leaves
3 dashes hot sauce (recommended: Louisiana, Tabasco or your favorite)
1 to 1 1/2 cups water or shrimp/seafood stock
Canola or peanut oil
1 cup mayonnaise
1/4 cup Creole mustard
1/4 cup prepared horseradish, drained
1/4 cup fresh lemon juice
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper
Dash cayenne pepper
1 tablespoon chopped Italian parsley leaves
1/4 cup chopped capers
2 green onions, chopped (green and white part)

Steps:

  • Mix together all the dry ingredients in a large bowl. Add the lemon zest, garlic, crawfish, parsley and hot sauce. Mix gently to combine. Add the water or stock slowly until a loose dough is formed. Set aside for 15 minutes.
  • In a deep-fryer or heavy-bottomed pot, heat enough canola or peanut oil to come halfway up the sides of the pot, to 350 degrees F.
  • Spoon 1 heaping teaspoon dough into hot oil and cook in batches until deep golden brown, about 3 to 4 minutes. Remove from the oil and drain on paper towels. Sprinkle with salt while still hot. Let temperature of oil return to 350 degrees F between batches.
  • Whisk the mayonnaise, mustard, horseradish, lemon juice, salt, pepper and cayenne together in a medium bowl until well blended. Stir in the parsley, capers and green onions and mix well. Refrigerate until ready to use.
  • Transfer the beignets to a serving platter and serve with the remoulade sauce.

OVEN-FRIED CATFISH WITH RéMOULADE SAUCE



Oven-Fried Catfish with Rémoulade Sauce image

Categories     Sauce     Fish     Bake     Quick & Easy     Mardi Gras     Mayonnaise     Cornmeal     Sour Cream     Gourmet

Yield Makes 4 servings

Number Of Ingredients 15

For fish
4 tablespoons vegetable oil, divided
3/4 cup fine dry bread crumbs
1/2 cup yellow cornmeal
4 (6-ounce) pieces catfish fillet
2 large eggs, beaten
For rémoulade sauce
1/3 cup finely chopped dill pickles
1/3 cup mayonnaise
1/4 cup sour cream
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped shallot
2 tablespoons tomato paste
1 tablespoon Tabasco sauce
1 tablespoon fresh lemon juice

Steps:

  • Make fish:
  • Preheat oven to 500°F with rack in middle.
  • Brush a baking pan with 2 tablespoons oil.
  • Combine bread crumbs, cornmeal, and 1 teaspoon salt in a large sealable plastic bag and shake to mix.
  • Season fish with salt and pepper on both sides. Working with 1 piece at a time, dip fish in eggs, letting excess drip off, then put in bag and shake to coat well with crumbs.
  • Transfer fish to baking pan and bake until undersides are golden, about 6 minutes. Drizzle fish with remaining 2 tablespoons oil, then carefully turn over and cook until golden and just cooked thourough, about 6 minutes more.
  • Make rémoulade while fish bakes:
  • Whisk together all rémoulade ingredients and salt to taste. Serve fish with sauce on the side.

CRISPY FRIED FISH



Crispy Fried Fish image

Bring back the Friday night fish fry tradition with this updated recipe. Using Progresso panko crispy bread crumbs help the crust stay extra-crisp, while the fish remains moist.

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

1/3 cup Gold Medal™ all-purpose flour
2 teaspoons seasoned salt
2 eggs
1/2 cup dark beer or water
1 1/2 cups Progresso™ panko crispy bread crumbs
Peanut or corn oil for frying
1 1/2 lb fish fillets (walleye, cod, whitefish or tilapia)

Steps:

  • In shallow dish, mix flour and seasoned salt. In medium bowl, beat eggs and beer with whisk. Place bread crumbs in large resealable food-storage plastic bag.
  • In electric skillet or deep fryer, heat about 2 inches oil to 350°F. Coat both sides of fish fillets with flour mixture, then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in plastic bag with bread crumbs; seal bag and shake to coat completely.
  • Fry fish in batches in hot oil about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.

Nutrition Facts : Calories 420, Carbohydrate 39 g, Cholesterol 240 mg, Fat 1 1/2, Fiber 0 g, Protein 41 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 2 g, TransFat 0 g

CRISPY FRIED FISH



Crispy Fried Fish image

Whip up a regular beer batter, and add a final spicy dry dredge to create a truly crispy dish.

Provided by EHIEBERT

Categories     Seafood     Fish

Time 45m

Yield 4

Number Of Ingredients 10

1 egg
1 ½ cups beer
1 cup all-purpose flour
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
1 pound cod fillets
2 cups crushed cornflake crumbs
1 teaspoon Cajun seasoning
1 quart oil for frying

Steps:

  • In a medium bowl, beat together egg, beer, flour, garlic powder, salt, and pepper. Place cod in the bowl, and thoroughly coat with the mixture.
  • In a separate medium bowl, mix the cornflake crumbs and Cajun seasoning. Dip the cod in the crumb mixture, and thoroughly coat all sides.
  • In a large, heavy skillet or deep fryer, heat the oil to 365 degrees F (185 degrees C). Fry the fish until golden brown, and flesh is easily flaked with a fork.

Nutrition Facts : Calories 634.3 calories, Carbohydrate 69.3 g, Cholesterol 95.3 mg, Fat 24.4 g, Fiber 1.4 g, Protein 28.5 g, SaturatedFat 3.4 g, Sodium 832.7 mg, Sugar 4.6 g

Crispy Red Fish and Sauce

  • To ensure the fish is evenly coated and well-protected from sticking, sprinkle seasonings before the dredge.
  • Let the fish rest in the seasoned dredge for about 15 to 30 minutes to allow the seasonings to adhere better, resulting in a tastier fish.
  • Ensure the oil temperature is at the right temperature before frying to achieve the crispy texture. The ideal temperature is around 350°F to 375°F (175°C to 190°C) for the pan-fried method in a skillet or sauté pan.
  • Avoid overcrowding the pan when frying to prevent the oil temperature from dropping too drastically, resulting in oily fish.
  • Gently move the fish around the pan while frying, but avoid flipping it too often to prevent the crispy skin from disintegrating.
  • For a healthier alternative, bake the fish in the air fryer or on a sheet pan in the stove instead of deep-fritters.
  • To make the remoulade, use fresh herbs like parsley, dill, and capers to create a flavorful and aromatic spread.
  • Adjust the amount of mayonnaise and Greek yogurt in the remoulade to achieve the desired texture and tanginess.
  • Serve the crispy red fish with a side of tangy remoulade, tartar remoulade, or your favorite dipping sauces to enhance its flavors.

Conclusion

This crispy red fish recipe is both visually appealing and bursting with flavors, offering a delightful seafood experience. Follow these tips to create a delectable dish that will impress your taste buds and those you share it with. Savor the crispy texture of the fish complemented by the rich and tangy remoulade, making this meal perfect for various gatherings.

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