Original Creole Seasoning 
Seasoned Fish Fry Mix 
Tony’s Creole Fish and Chips
Give classic fish and chips a Creole upgrade with this recipe by @NachoCookin! One bite, and…
Get RecipeGive classic fish and chips a Creole upgrade with this recipe by @NachoCookin! One bite, and you’ll be hooked!
Ingredients
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For the Fish:
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2 pounds Icelandic cod fillets
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2 large eggs
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1/2 cup whole milk
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Tony Chachere’s Seasoned Fish Fry Mix
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beef tallow, for frying
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For the Fries:
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3 pounds russet potatoes
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Tony Chachere’s Original Creole Seasoning, to taste
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beef tallow, for frying
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For the Tartar Sauce:
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1 cup mayonnaise
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1/4 cup dill pickle relish
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1 tablespoon lemon juice
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1 teaspoon Dijon mustard
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1 tablespoon finely minced onion, optional
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salt and pepper, to taste
- Clear
Directions
- Wash the Russet potatoes and cut them into approximately ½-inch-thick fries using a potato slicer or a knife. Place them in a large bowl of ice water and soak for 30 minutes.
- Drain the potatoes and transfer them to a pot of fresh water. Bring to a gentle boil and parboil for approximately 5–8 minutes, until partially cooked but still firm enough to hold their shape.
- Drain carefully, spread the fries out on a baking sheet or clean kitchen towel, and pat them completely dry. Refrigerate uncovered for several hours, or ideally the rest of the day, until thoroughly chilled and dry.
- Combine the mayonnaise, pickle relish, lemon juice, Dijon mustard, and minced onion, if using, in a bowl. Season with salt and black pepper to taste.
- Mix until well combined, cover, and refrigerate until ready to serve.
- Cut the cod into evenly sized strips or portions. Pat dry with paper towels.
- In a shallow bowl, whisk together the eggs and milk to make the egg wash. Add the Tony Chachere’s Seasoned Fish Fry Mix to a separate shallow dish.
- Dip each piece of cod into the egg wash, allowing the excess to drip off, then coat thoroughly in the seasoned fish fry mix. Set aside while you heat the tallow.
- Heat beef tallow in a heavy-bottomed pot or Dutch oven to 375°F.
- Working in batches, carefully lower the coated cod into the hot tallow. Fry for approximately 3–5 minutes, depending on the thickness of the pieces, until golden brown and crispy.
- The fish may begin to float when it’s nearly done, but always verify doneness with an instant-read thermometer. The thickest part should reach 145°F.
- Transfer the cooked fish to a wire rack to drain while you finish the remaining batches. Allow the tallow to return to 375°F between batches.
- Bring the beef tallow back to 375°F. Carefully add the chilled, thoroughly dried fries in batches, taking care not to overcrowd the pot.
- Fry for approximately 4–7 minutes, or until golden brown and crispy on the outside and tender inside. Cooking time will depend on the thickness of the fries and how thoroughly they were parboiled.
- Transfer to a wire rack or paper towel-lined tray. Immediately season with Tony Chachere’s Original Creole Seasoning to taste while the fries are still hot.
- Serve the crispy Cajun-inspired cod alongside the hot Creole-seasoned fries with a generous side of homemade tartar sauce. Add lemon wedges if desired.
- Enjoy immediately while the fish and fries are hot, crispy, and fresh!
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