Tonight I am blessed to have some fish caught and cleaned by my Daddy! An avid fisherman, he gave me some sac a lait, a Louisiana French word taken partly from the Choctaw language. He also gave me some perch in the same bag and I didn't realize how much fish it was going to be! I'm going to be cooking for a while!

I will also be smothering some potatoes which should go nicely with fried fish. There will be some "juggling" going on to make sure the food is finished at the same time.

I've put salt, pepper and Cajun seasoning on the fish and now I will make some mustard sauce to pour on top. I really don't want to give measurements because it totally depends on how much fish you are cooking. So I eyeball the amount of mustard I pour in the bowl and add some mild Cajun hot sauce.

I am using chicken fry to bread the fish since I have some leftover from frying chicken. The vegetable oil I use to fry is heating up to 350 degrees. When it's close to 350 degrees, I dredge the fish in the breading and put directly into the oil. The fish is very thin so it's cooked golden brown in only 4 minutes. I drain the fish on paper towels and start the process over again.

Since I have so much fish to cook, I added a few pieces of onion to the oil. My sister showed this to my dad and I have been wanting to try it. This keeps the oil from burning.

I'm finished with the frying and have been cutting up potatoes and onions into cubes in between my batches of fish. While cutting onions the knife slipped and I cut my finger pretty good. After my husband bandaged me up it was back to work!

Smothered potatoes is really easy. I put 3 cooking spoons of vegetable oil in the pot and turn the fire to high. When good and hot the cubed potatoes and onions go in together. Season with salt, pepper and season all. Cover and cook on high for about 7 minutes. When I turn the fire off, I'm leaving the pot covered for a couple of minutes so that what is stuck on the bottom can loosen. Scrape the bottom and go again. The oil seems like it's too much at first but the potatoes eventually soak it up. When the potatoes are cooked it's done!

I haven't made Smothered Potatoes in a long while... I forgot how good it was! Mais, mange'!

WHAT YOU WILL NEED - what I used 

Fried Fish 

  • Fish - approximately 2 lbs (sac a lait and perch)
  • Salt, pepper and seasoned salt
  • Yellow mustard 1 cup (approx)
  • Mild hot sauce 2 tbsp (approx)
  • Vegetable oil
  • Chicken fry

Smothered Potatoes 

  • Red potatoes (10-15)
  • Onion - 1 large
  • Salt, pepper and seasoned salt
  • Vegetable oil (3 cooking spoons)

Published by Gina Smith