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Southern Fried Fish Fillets (Speckled Trout or Catfish)

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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
  • Zatarain's also offers a gluten-free fish fry for those with celiac or gluten sensitivity.
For Frying
  • 3 to 4 cups vegetable oil or peanut oil for a standard 10–12 inch deep skillet

Method
 

  1. If frozen, thaw completely. Pat fish dry with paper towels to remove excess moisture.
  2. In a bowl, whisk together the eggs, milk, Creole seasoning, garlic powder, onion powder, and paprika.
  3. Add the fish fillets to the egg wash and gently turn to coat each piece well.
  4. Place coated fillets into a large Ziploc bag with Zatarain's Fish Fry. Seal and shake gently until evenly coated.
  5. Pour 3 to 4 cups of oil into a deep skillet and heat to 350°F. The oil should be about 1/2 inch deep.
  6. Carefully place fish into the hot oil, working in batches if needed. Cook until golden brown and cooked through. The fish will float to the top and flake easily when done.
  7. Remove fish and place on paper towels or a wire rack to drain excess oil.