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Southern Fried Fish Fillets

Crispy Southern fried fish fillets made with speckled trout or catfish, a seasoned egg wash, and Zatarain's Fish Fry. Golden, flaky, and ready in under 30 minutes
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Ingredients
  

Fish
  • Fresh or fully thawed fish fillets speckled trout or catfish
  • Paper towels
Egg Wash
  • 3 eggs
  • 1 cup milk
  • Creole seasoning to taste
  • Garlic powder to taste
  • Onion powder to taste
  • Paprika to taste
Breading
  • Zatarain's Fish Fry gluten-free version also available
For Frying
  • 3 –4 cups vegetable oil or peanut oil

Method
 

  1. Prep the Fish — If frozen, thaw completely. Pat fish dry with paper towels to remove excess moisture.
  2. Make the Egg Wash — In a bowl, whisk together the eggs, milk, Creole seasoning, garlic powder, onion powder, and paprika.
  3. Coat the Fish — Add the fillets to the egg wash and gently turn to coat each piece well.
  4. Bread the Fish — Place coated fillets into a large Ziploc bag with Zatarain's Fish Fry. Seal and shake gently until evenly coated.
  5. Heat the Oil — Pour oil into a deep skillet to about ½ inch deep and heat to 350°F.
  6. Fry the Fish — Carefully place fish into the hot oil, working in batches if needed. Cook until golden brown — fish is done when it floats to the top and flakes easily.
  7. Drain — Remove fish and place on a wire rack or paper towels to drain.