3 to 4 (6- to 8-ounce) fillets fresh red drum, snapper, or grouper
¾ cup canola oil, for frying
Instructions
For rémoulade:
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.
For fish:
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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/crispy-fried-red-fish-spicy-remoulade/