Crispy Fried Red Fish and Spicy Remoulade
Warmer weather invites al fresco dining, but few gatherings compare to the lively, flavorful barbecues central to Black community celebrations—especially Juneteenth. Also known as Freedom Day, this holiday commemorates the 1865 emancipation of enslaved people in the U.S. and is often marked with fish fries or cookouts. The color red holds profound significance here, symbolizing the suffering, perseverance, and resilience of generations of African Americans. This recipe honors that tradition with a meaty, flaky red fish paired with a zesty, spicy remoulade.
Recipe Details
Level: Easy
Total Time: 25 minutes
Active Time: 15 minutes
Yield: 4 servings
Ingredients
For the Spicy Remoulade:
– Mayonnaise
– Mustard
– Paprika
– Fresh parsley (chopped)
– Fresh chives (chopped)
– Garlic (minced)
– Cayenne pepper
– Horseradish
– Worcestershire sauce
– Lemon juice
– Sweet pickle juice
– Hot sauce
– Black pepper (to taste)
For the Crispy Red Fish:
– Salt
– Paprika
– Cayenne pepper
– White pepper
– Onion powder
– Garlic powder
– Dried thyme
– Dried oregano
– All-purpose flour
– Large egg
– Milk
– Vegetable oil (for frying)
Directions
For the Spicy Remoulade:
1. In a medium bowl, combine mayonnaise, mustard, paprika, parsley, chives, garlic, cayenne, horseradish, Worcestershire sauce, lemon juice, sweet pickle juice, hot sauce, and black pepper.
2. Whisk gently until all ingredients are evenly incorporated.
3. Transfer the sauce to an airtight container and refrigerate for at least 2 hours to let flavors meld.
For the Crispy Red Fish:
1. In another medium bowl, mix salt, paprika, cayenne, white pepper, onion powder, garlic powder, thyme, oregano, and flour to make a seasoned coating.
2. In a separate bowl, whisk egg and milk until smooth for an egg wash.
3. Dredge each fish fillet in the seasoned flour (shake off excess), dip into the egg wash, then coat again in the flour. Let the fillets rest for 10 minutes to help the crust adhere.
4. Heat vegetable oil in a large cast-iron skillet over medium heat until it reaches 350°F (use a kitchen thermometer for accuracy).
5. Add the fish to the skillet and cook for 4–5 minutes per side, until golden brown and crispy.
6. Remove the fish from the oil, season with a pinch of salt, and drain on a lined roasting rack or paper towels.
7. Serve immediately with the chilled spicy remoulade.
Categories
Fish
Main Dish
