Cajun Fried bream recipe (or other fish)

Froggy's Crispy fried fish method:

I tested this Cajun recipe on my friend John M., of Lake Charles, Louisiana. We used some bull bream we caught In Toledo Bend, near his lake house. John said they were some of the best fried fish he'd ever eaten in his life. "In the top 5" were his exact words. If John liked it, I think you will too. 'Cuz John knows good Cajun fried fish when he eats it.

You can use this method for speckled trout, catfish or bass, but it's best with bream or crappie ( "Sac-a-lait" to a Cajun, or "white perch" to others.)

Start with freshly caught Louisiana Bull bream. One of the best lakes to catch the big ones is Toledo Bend, located on the LA - Texas state line.

Filet the bream ( yes, they are big enough !) and rinse in cold water. Place the fillets in a pan full of ice and water, then set aside. They need to be COLD. I cannot emphasize that enough. Add ice as needed, and cover the filets with it. The fish filets need to be ICE cold, but not frozen.

Pre- Dredge:

1 part Tabasco sauce and 3 parts yellow mustard.

Dredge:

3 parts Zatarain's fish fry and 1 part plain corn meal with an ample amount of Louisiana's own Ball's Cajun seasoning mixed in.

Dont skimp on the Ball's cajun seasoning. It adds a lot of flavor. Salt and pepper to taste. Some people like to add a little garlic or onion salt too. I normally dont.

Peanut oil, heated to 350 degrees in a heavy pot or deep skillet.

Blot the cold fish with paper towels, removing all moisture.

Coat fish with the mustard and Tabasco pre-dredge mixture, allowing the excess to drain off.

Dredge in the Zatarain's, cornmeal and Ball's mixture. Coat them thouroughly.

Do NOT put your fish in the oil until it's at LEAST 350 degrees or it will soak up the oil and you'll have greasy fish.

Drop in the pot, a few filets at a time, but dont crowd the pot. Remove when golden brown, but not too dark. If the oil begins to smoke, add more fish or turn the fire down.

Drain on paper towels or a brown paper bag.

Make some Boudin balls ( pronounced "BOO-dan" ) and drop them in the oil too, but only after you're done with the fish.

If you dont know how to make Boudin balls, then I guess you'll have to come back here to get the recipe later.

Meanwhile, you have tartar sauce on your chin. You might want to wipe that off.

Enjoy !

~Froggy~

Part time Louisiana Food critic and beach bum in training