2tablespoonsfresh basil leavesminced (or sub pinch of dried basil leaves)
1teaspoonpaprika
1teaspoonWorcestershire sauce
1/2teaspoonTabasco
Combine all ingredients and refrigerate for 2 – 3 hours.
Instructions
Dip fish in buttermilk. Combine cornmeal, flour, mustard and salt and dredge fish in mixture. Add to 360 degree oil, one at a time, until golden brown. Season with additional salt when hot. Serve with remoulade sauce on the side.
Notes
Keep the fish ice cold until just before they go into the hot oil. This will ensure a moist fish with a golden brown coating.