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  • 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



  1. Combine all ingredients and place in refrigerator to chill while preparing the fish.
  2. Cut fish into bite size chunks. 
  3. Sprinkle with a pinch of Celtic Sea salt® and pepper.
  4. Toss with 1 tablespoon Creole mustard.  Set aside.
  5. Combine cornmeal, corn flour, pinch of Celtic Sea salt® and pepper, and 2 tablespoons Creole super seasoning.
  6. Slowly heat flavorless coconut oil to a temperature of between 350 degrees and 375°. 
  7.  It is important not to fry at temperatures below 350° or your final product will be greasy.
  8. Coat seasoned fish in cornmeal mixture.
  9. Fry fish in batches until golden brown and fish is cooked through.
  10. Remove from oil and place on paper towels to drain.
  11. While fish is still warm up, sprinkle with pinch of Celtic Sea salt®.
  12. Enjoy warm fish nuggets dipped in Remoulade sauce! YUM!

Recipe created by @ChefPsychNP