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Prep Time 5 minutes
Cook Time 4 minutes


  • Vegetable Oil, for frying
  • 1 lb Fish Fillets
  • 1 Packet Dixie Fry Coating Mix (Seasoned Fish Fry or Original)
  • 2 Eggs beaten with 2 Tbsp Milk
  • 2 Lemons, halved
  • Tartar Sauce or Cocktail Sauce


  • Preheat the oil in a large cast iron or heavy bottomed pot, over medium heat. Cut the fillets, horizontally into strips, 1/2” thick. Season the fish with salt and pepper. In a separate bowl, pour 1 packet of Dixie Fry (Seasoned Fish Fry or Original). Dredge each piece in the egg wash, let the excess drip off. Dredge the fish for a second time in the Dixie Fry, coating completely. Fry the fish in batches until crispy, about 3 to 4 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve the fish with lemon halves and tartar sauce or cocktail sauce.