Louisiana Fish Fry (Cajun) Recipe

Name: Louisiana Fish Fry (Cajun)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Fish; 6 lbs fresh water fish fillets; 3 tablespoons Tabasco sauce; 3 tablespoons Tony Chachere's Seasoning; 2 (10 ounce) packages cornmeal (Louisiana Fish Fry); For the Hush Puppies; 3 cups crackers (crumbled); 5 green onions (chopped); 1 egg; 1 (15 ounce) can creamed corn; 1/2 teaspoon salt; 1/2 teaspoon pepper; For the Corn; 1 cup cajun mustard; 6 ears fresh corn (cut into thirds); 1 (10 ounce) package cornmeal (Louisiana Fish Fry)

Servings: persons

For the Fish
6 lbs fresh water fish fillets
3 tablespoons Tabasco sauce
3 tablespoons Tony Chachere's Seasoning
2 (10 ounce) packages cornmeal (Louisiana Fish Fry)
For the Hush Puppies
3 cups crackers (crumbled)
5 green onions (chopped)
1 egg
1 (15 ounce) can creamed corn
1/2 teaspoon salt
1/2 teaspoon pepper
For the Corn
1 cup cajun mustard
6 ears fresh corn (cut into thirds)
1 (10 ounce) package cornmeal (Louisiana Fish Fry)

1
For the fish: Smear a light coating of Tabasco over the filets. Season with Tony's, then coat with Louisiana Fish Fry (or other seasoned corn meal), and place in freezer until ready to fry up. Note: You don't want the fish frozen, but very cold.
2
Deep fry in hot oil. My brother in law cooks the fish out on the deck, using a liquid propane burner and a cast iron Dutch oven. He drops an unlit kitchen match in the oil. When it ignites, the oil is ready. That's around 325-350 degrees if you want to use a thermometer. Drop a few pieces of fish in at a time. Remove when golden brown and drop into a brown paper bag to drain and keep warm until all the fish is done.
3
For the Hush Puppies: Crumble 1 1/2 sleeves of crackers by placing them in a zip lock bag and rolling with a rolling pin. Combine with remaining ingredients. Using two spoons, form into oval (foot ball shaped) balls.
4
Drop into hot oil and cook until golden brown. Turning occasionally.
5
For the Corn: Lightly coat each piece with the mustard. Coat with the fish fry, and deep fry in hot oil until golden brown.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the Fish, 6 lbs fresh water fish fillets, 3 tablespoons Tabasco sauce, 3 tablespoons Tony Chachere's Seasoning, and more.

Yes, Louisiana Fish Fry (Cajun) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Louisiana Fish Fry (Cajun)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions