If you've never had a traditional Cajun Fish Fry then you've missed out. Cajun people really know how to cook and seafood is a specialty. No matter the type of fish, this Cajun Fish Fry Recipe works.
Frying fish is year round for us. Certain times of the year is better for certain types of fish.
One thing stays constant though. We always have a lot of fish.
If you're not as lucky as me, to have a husband that lives to fish, any store bought fish is fine I'm sure.
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What makes this recipe so yummy
- The homemade Cajun Seasoning used in this recipe is perfection. It really makes the Louisiana fish fry the best.
- I am in Louisiana. I use a recipe that is commonly made by the people down the bayou.
- It's easy to make, I like to use resealable bags to make less dishes to wash.
- Using fresh white fish and cooking for the right amount of time really gives you the flakiest, softest most delicious fish ever.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Mix your fish fry ingredients together in a large resealable bag.
- Step 2: In another resealable bag add some mustard then add your fish filets. Allow to sit for about 15 minutes (or longer).
- Step 3: Once your grease has heated to 350°F, take some of the fish from the mustard and drop into the bag with the Cajun Fish Fry. Shake around to coat the filets.
- Step 4: Drop those breaded filets into the hot grease and cook over medium-high heat for about 3-4 minutes, until golden brown.
- Step 5: Remove with a slotted spoon and allow to dry on a baking sheet lined with paper towel.
- Step 6: Repeat with the remaining fish fillets.
Hint: Don't overcrowd the bag of fish fry. Just take around 6-8 filets at a time from the mustard into the fish fry bag. It's also best not to fry too much at the same time and overcrowd the pot.
Recipe variations and substitutions
- Hot Sauce - add a little heat to your fish fry, add some hot sauce to your mustard, or sprinkle over after frying.
- Lemons - serve with some lemon wedges to sprinkle some lemon juice.
- Creole Mustard - use this instead of regular mustard to give some more kick.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Unless you're using an electric fryer, which is great for holding the temperature you want, I like to use a Dutch Oven for even heat.
I have some affiliate links in the recipe card below.
How to store leftovers
Once cooled completely store in an airtight container lined with paper towel in the refrigerator for up to 3 days.
Mel's kitchen notes
After you drop the fish into the hot oil, turn up the heat as the grease will drop in temperature quickly. Use a thermometer to keep an eye on the temperature. Once it has come back up turn the heat back down.
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Cajun Fish Fry
Equipment
Ingredients
- ½ Gallon Vegetable Oil
- 2 Cups All Purpose Flour
- 2 Cups Cornmeal
- 2 Tablespoons Onion Powder
- 2 Tablespoons Garlic Powder
- 3 Tablespoons Cajun Seasoning
- ½ Cups Yellow Mustard
- 2 Pounds White Fish Fillets like bass
Instructions
- Heat oil to 350°F.½ Gallon Vegetable Oil
- Mix all ingredients in a large resealable bag.2 Cups All Purpose Flour, 2 Cups Cornmeal, 2 Tablespoons Onion Powder, 2 Tablespoons Garlic Powder, 3 Tablespoons Cajun Seasoning
- Add mustard to another resealable bag.½ Cups Yellow Mustard
- Drop your fish into the mustard mixture and allow to sit for about 15 minutes.2 Pounds White Fish Fillets
- When you're ready to fry, (the temperature of the oil should be 350°F) take some of the fish out of the mustard and drop into the fish fry mixture, to coat completely.
- Drop into the hot oil and fry for about 3-4 minutes. Remove and allow to drain on some paper towels.½ Gallon Vegetable Oil
- Rrepeat with the remaining fish.
Notes
Nutrition
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