INGREDIENTS ~
- One and ½ pounds sustainable fish-prefer flaky white fish for this application
- 1 tablespoon Creole mustard
- 1 cup coarse cornmeal
- ½ cup corn flour
- Generous pinch Celtic Sea salt® and pepper
- 2 tablespoons Creole super seasoning
- Flavorless coconut oil for frying
- For the dipping sauce:
- 1 cup Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons finely diced green onions
- 2 tablespoons finely diced dill pickles or capers – or a combination of both!
- 1 tablespoon Creole mustard
- 1 tablespoon chopped Italian parsley
- Pinch of Celtic Sea salt® and pepper
STEPS ~
- Combine all ingredients and place in refrigerator to chill while preparing the fish.
- Cut fish into bite size chunks.
- Sprinkle with a pinch of Celtic Sea salt® and pepper.
- Toss with 1 tablespoon Creole mustard. Set aside.
- Combine cornmeal, corn flour, pinch of Celtic Sea salt® and pepper, and 2 tablespoons Creole super seasoning.
- Slowly heat flavorless coconut oil to a temperature of between 350 degrees and 375°.
- It is important not to fry at temperatures below 350° or your final product will be greasy.
- Coat seasoned fish in cornmeal mixture.
- Fry fish in batches until golden brown and fish is cooked through.
- Remove from oil and place on paper towels to drain.
- While fish is still warm up, sprinkle with pinch of Celtic Sea salt®.
- Enjoy warm fish nuggets dipped in Remoulade sauce! YUM!
Recipe created by @ChefPsychNP