Thread: Southwest Texas Spec Recipe

Filet fish and cut into sections, where the fillet is the same width, so it cooks evenly. One large bowl, one large bottle of mustard, and one bottle of hot sauce. I prefer Louisiana Hot Sauce. In another bowl, or zip lock bag add flour, corn meal, and Panko Bread Crumbs. There is not enough low sodium, no msg premixes for my doctor too approve, so I make my own fish fry mix. I wish, I could give you the measurements, but I'm not that technical. It's basically two times as much corn meal to flour, and then I add the bread crumbs. Take a large bowl and fill it two thirds with mustard, and then start being generous with the hot sauce (a lot of hot sauce). It has a lot of sodium too, but adding some Tabasco will make it hotter, and cut down on the salt, or so I believe. Mix it all up, I like an orange looking mix. Dip the Spec in the mustard mix until it is fully coated, and then in the corn meal mix until coated. Drop into a deep cast iron skillet or deep fryer of peanut oil (the fish as you know will float when cooked fully). Place on paper towels to drain the grease and plate. Great in tacos, rice, or vegatables. FYI - People in Texas prefer Louisiana Hot Sauce, Tabasco, and Jalapeños. We do not eat at Texas Roadhouse, which is not a Texas based company, we do not use Texas Pete Hot Sauce (I think it's from New Jersey), and were the heck did this Texas Toast come from...Not Texas! We eat tacos...lol. This receipt is pretty standard in the Houston / Galveston Island area. I hope you enjoy it!