fried, recipes, smothered

Fish and Potatoes…Fried and Smothered 

Tonight I am blessed to have some fish caught and cleaned by my Daddy! An avid fisherman, he gave me some sac a lait.

Sac a lait is a white perch crappie fish. In Cajun French, the word means ‘sack of milk’. Taken partly from the Choctaw language, they called the fish ‘sakli’. The Cajun people mistook the word to be sac a lait.

I didn’t realize how much fish was in the bag. 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 all cooked 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 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 four minutes. I drain the fish on paper towels and start the process over again.

Since I have so much fish to cook, I am adding a few pieces of onion to the oil. My sister showed this to my dad, and I have wanted to try it. The onion is supposed to keep 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 had bandaged me up, it was back to work!

Smothered potatoes are easy to make. I put three 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 seven 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 through, it’s done!


WHAT YOU WILL NEED – what I used 

Fried Fish 

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

Smothered Potatoes 

  • 1 – 5 lb bag Red potatoes
  • Onion – 1 large
  • Salt, pepper and seasoned salt
  • Vegetable oil (3 cooking spoons)

Whatcha think?