Groceries |
16 sac-a-lait fillets
3 cups buttermilk
¼ cup Louisiana Brand Hot Sauce
2 cups yellow mustard
3 cups cornmeal
1 1/2 cups all-purpose flour
3 tablespoons House Creole Seasoning
vegetable oil
lemon slices
tartar sauce
The steps to follow |
Rinse the sac-a-lait fillets under cold water and pat them dry with paper towels.
In a shallow dish, mix the buttermilk, hot sauce, and mustard..
Submerge the sac-a-lait fillets in the buttermilk, ensuring they are fully coated.
Let the sac-a-lait marinate in the buttermilk for at least 30 minutes, or up to 1 hour in the refrigerator. This helps tenderize the fish and adds flavor.
In another shallow dish, combine the cornmeal, flour, and seasoning. Mix well to combine all the dry ingredients.
Remove the sac-a-lait fillets from the buttermilk marinade, allowing any excess liquid to drip off.
Dredge the sac-a-lait fillets in the cornmeal mixture, pressing gently to ensure the coating adheres to the fish.
In a large frying pan, heat about 2 inchs of vegetable oil over medium-high heat until it reaches 350°F.
Carefully place the coated sac-a-lait fillets into the hot oil, working in batches to avoid overcrowding the pan.
Fry the sac-a-lait for about 3-4 minutes on each side, or until golden brown and crispy. The internal temperature of the fish should reach 145°F.
Use a slotted spoon or tongs to transfer the fried sac-a-lait to a plate lined with paper towels to drain any excess oil.
Serve the fried sac-a-lait hot, garnished with lemon wedges.
Southern Dill Tartar Sauce
Groceries |
2 cup mayonnaise
2 tablespoons chopped dill pickles
2 tablespoons chopped fresh dill
1 lemon, juice and zest
2 tablespoons finely chopped green onion
2 teaspoons whole grain mustard
2 teaspoon capers, chopped
1 teaspoon garlic powder
salt and pepper
The steps to follow |
Finely chop the capers, dill pickles, fresh dill, and onion.
In a mixing bowl, combine the mayonnaise, chopped dill pickles, chopped fresh dill, lemon juice and zest, chopped onion, mustard, chopped capers, and garlic powder.
Stir well to combine all the ingredients evenly.
Taste the tartar sauce and season with salt and pepper to your liking. Adjust the seasoning as needed.
For best flavor, cover the bowl with plastic wrap and refrigerate the tartar sauce for at least 30 minutes before serving to allow the flavors to meld together.