Hey my foodies! Deep-Fried Corn is just one of those magical dishes that you can’t believe actually taste so doggon good. These deep-fried corn come out of the fryer perfectly golden and crunchy! SO delicious! Not to mention, it’s topped with a flavor packed Old Bay Garlic Lemon Aioli. It’s the perfect side dish for a seafood feast.
This recipe is super simple and it’s on the table in less than 20 minutes! Not only is it simple it’s inexpensive! I’m pretty sure that you guys already have majority of the ingredients in your kitchen now. Serve this with fried fish, fried shrimp, or a crab boil for the perfect combination. Give this recipe a try guys and as always – happy cooking!
8-10 pieces of frozen corn on the cob, thawed
32 oz of vegetable (or enough for frying)
1 cup Louisiana New Orleans Style Fish Fry
2 tbs yellow cornmeal (self-rising)
2 tsp Tony’s Chacere’s creole seasoning
2 tsp paprika
1 tsp Chef Paul Prudhomme’s Seafood Magic
½ tsp black pepper
2 tsp garlic powder
1 tsp onion powder
2 eggs, beaten
1/2 cup Duke’s mayonnaise
1 garlic clove, grated or minced
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp Old Bay seasoning
2 tbs Texas Pete Hot Sauce
1 tsp white sugar
2 tsp water
1-1 ½ tsp fresh lemon juice
- In a bowl, add in mayonnaise, garlic, and hot sauce.
- Add in garlic powder, onion powder, paprika, Old Bay, and white sugar.
- Next, add in lemon juice and water. Mix all ingredients and set aside.
- Place vegetable oil in a pot over medium high heat. heat oil until about 350 degrees Fahrenheit. (see note)
- In a bowl, add eggs and beat until combined.
- In a separate bowl, add in fish fry, cornmeal, and black pepper. Add in Tony’s seasoning, seafood magic, paprika, garlic powder, and onion powder. Mix well.
- Dip thawed corn into the eggs, the batter, and then the hot oil. Fry corn on the cob for 4-6 minutes or until golden brown. Place on a cooling rack or a paper towel lined plate when done.
- Add corn to your favorite serving plate and top with Old Bay Aioli and fresh parsley.
- Garnish with sliced lemons and serve!
- To test your oil, you can also add a pinch of batter to the oil if it fries it’s ready or stick a wooden spoon in the oil, if bubbles appear around the spoon the oil is ready.
- Watch the salt in this recipe. I did not use any added salt and this was delicious!
- Do not skip the fresh parsley on top, it really adds a fresh and delicious flavor!