Deep Fried Redfish


Redfish, as their name suggests, are bright red or orange-red in colouring and have a mild, sweet flavor with a medium-firm texture like a red snapper. They can easily be prepared with Cajun seasoning, but the delicious flavor of the fish shines with just a dusting of seasoned flour.

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Ingredients
4 redfish, heads off
1 cup flour
1 tbsp salt
1 tsp onion powder
1 tsp garlic powder
Oil for deep-frying

Remove any scales left on fish by rubbing knife along the skin over a sink. Using a knife, score the fish.

Season the flour with salt, onion powder, and garlic and mix thoroughly. Spread flour evenly over a parchment paper. Place fish pieces on flour and dust fish on all sides.

Heat the oil in a wok or a deep fryer slowly to between 350°F and 375°F. Once the oil is hot enough, place the fish in the oil. Turn over to fry the other side after 4 minutes with tongs. Use the cavity in the tong to sprinkle oil over the side facing up to help crisp the skin thoroughly. Cook for an additional 4 minutes.

Serve with grilled vegetables of choice. Serves 2 to 4.

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