Calabash Fish Fry

  • Yield: 4 servings


1/2cup horseradish
1/2cup sour cream
-- Kosher salt to taste
1/4cup all-purpose flour
2-- eggs
2/3cup cornmeal
1cup seasoned bread crumbs
2pounds fresh fish fillets, cut into thin pieces
1cup cooking oil
2-- lemons, cut into quaters for garnish


  1. Blend the horseradish and sour cream and season to taste with salt; set aside.
  2. In a shallow large casserole dish, place the flour.  In a mixing bowl with a whisk beat the eggs with 2 teaspoon of water.  In another casserole dish combine the cornmeal and bread crumbs.
  3. Dip the fish pieces in the flour, then into the egg mixture, then in the cornmeal mixture until coated.
  4. In a large cast-iron skillet, bring cooking oil to 350F for frying.  Fry the fish for about 5 minutes or until brown, crispy and flaky.
  5. Drain on paper towels and serve with lemon and horseradish sauce.

Recipe reprinted with permission from Henderson Park Inn’s Exceptional Taste (Dunavant Gulf, LLC, Memphis, Tennessee, 2010).