Description
This classic fried recipe will give your jack fish a crispy, golden exterior and tender, flaky interior. The simple preparation lets the natural flavors shine through.
Your kitchen can become a seafood restaurant with this perfectly crispy, seasoned jack fish. The recipe adapts well to any size filets and produces great results consistently.
Ingredients
Scale
- 1–1.5 pounds jack fish filets.
- Yellow mustard (as binding agent).
- 2/3 cup yellow cornmeal.
- 1/3 cup all-purpose flour.
- 1 tablespoon Cajun seasoning.
- 1 tablespoon garlic powder.
- 1 tablespoon salt.
- Canola or vegetable oil for frying.
Instructions
- Clean your jack fish filets and pat them dry with paper towels.
- Yellow mustard should coat both sides of the filets to boost flavor.
- Mix your dry ingredients in a shallow dish or zip-top bag to make coating easier.
- Heat oil in a large skillet to 350-375 degrees Fahrenheit.
- Coat the seasoned filets in the flour mixture and shake off excess.
- Place filets carefully in the hot oil without overcrowding.
- Each side needs about 4 minutes to become golden brown.
Notes
The oil temperature should stay between 350-375 degrees for the best results.
Cook fish in batches if needed.
A meat thermometer should read 145 degrees Fahrenheit inside.
Paper towels help drain excess oil after frying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Frying