To save some time on this recipe, you can make the rémoulade ahead of time and premix the flour mixture dredge for step two. Find out more about Juneteenth and Washington, DC, chef Jerome Grant’s celebratory menu here.
Crispy Fried Red Fish and Spicy Rémoulade
Courtesy of: Jerome Grant
- 1½ cups mayonnaise
- 2 tablespoons Creole mustard
- 1 tablespoon smoked paprika
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon sliced fresh chives
- 3 cloves garlic, grated
- ½ teaspoon ground red pepper
- 2 teaspoons prepared horseradish
- 1 teaspoon Worcestershire sauce
- 2 teaspoons fresh lemon juice
- 1 teaspoon sweet pickle juice
- ½ tablespoon hot sauce
- Cracked black pepper, to taste
Crispy Red Fish
- 1 cup all-purpose flour
- 4 teaspoons salt, plus more for seasoning
- 2 teaspoons smoked paprika
- 2 teaspoons ground red pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon ground white pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 large egg
- ¼ cup milk
- 3 to 4 (6- to 8-ounce) fillets fresh red drum, snapper, or grouper
- ¾ cup canola oil, for frying
- In a medium bowl, gently whisk together all ingredients until incorporated. Place mixture in an airtight plastic container and refrigerate for at least 2 hours until ready to use.
- In a small bowl, whisk together flour, salt, paprika, red pepper, onion powder, garlic powder, white pepper, thyme, and oregano.
- In a separate bowl, whisk together egg and milk.
- Dredge each fish fillet in seasoned flour mixture and then dip in egg mixture. Dredge each again in flour mixture, shaking off any excess. Let rest for 5 to 10 minutes.
- Fill a large deep cast-iron skillet halfway with oil. Heat oil over medium heat until a deep-fry thermometer registers 350°. Fry fillets for 4 to 5 minutes on each side.
- Remove fillets, and let drain on paper towels. Season with additional salt as needed. Serve immediately with Spicy Rémoulade.