Wild In The Kitchen: Dauphin Island Fried Fish

This is one of the many recipes from the book Black Belt Bounty. This recipe is from Chris Blankenship, the commissioner of Alabama DCNR.

2 pounds red snapper, bass or any white, flaky fish

1 cup yellow mustard

1 box Zatarain’s Crispy Southern-Style Fish-Fri

Vegetable or Canola oil

Once filets are properly cleaned and cut into manageable-size pieces, place them in a bowl and pour in the yellow mustard. If you are not too keen on mustard, you may substitute buttermilk. Next, pour the Zatarain’s Fish-Fri into a shallow dish and then place the filets in the Fish-Fri until they are coated on all sides. With the filets ready to be cooked, grab a large pot or Fry-Daddy and pour in the oil and heat to 325 to 350 degrees. Once the oil is hot, carefully place the fish in the oil and cook for seven minutes or until they are a deep, golden brown and crispy. Remove each filet and drain on a paper towel to remove the excess oil.