This classic fried fish recipe comes straight from the kitchen of Chef Nicole Mills of Pêche Seafood Grill in New Orleans. She recommends using using snapper, redfish, or flounder for this recipe. Serve it at your next fish fry Friday along with her tartar sauce during Lent.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.