Categories: Fish

Ingredients

• RECIPE 1:
• Milk
• Yellow Cornmeal
• Seasonings, salt, pepper, Tony's (a Cajun/Creole seasoning)
• Oil for frying
• -
• RECIPE 2:
• In addition to the above you will need:
• Flour

Directions

1. NOTE: I prefer “Recipe #1”. The difference between the two is on “Recipe #2” you mix equal amounts of yellow cornmeal and flour together. I recommend frying in a cast iron skillet, the fish does not need to float in oil, just enough to come to the top of the fish but not go over the top of the fish. Also, I don’t like pepper on fish so I never use it. I only use a very little of the Tony’s.

2. Soak the fish in a bowl of milk to cover for a couple hours in the fridge or even over night. This will help remove some of the “fishy” taste.

3. Drain fish, place the fish on a large cookie sheet with sides, Season with salt, pepper, Tony’s, etc. Be careful with the Tony’s as it also contains some salt.

4. Get out another cookie sheet with sides. Dredge the fish in the cornmeal or cornmeal/flour mixture. Be sure to bread all the fish before starting to fry. Allowing the fish to “rest” a little before dropping into the hot oil allows the breading to stick better.

5. Drop into hot oil to fry until golden.

6. Serve with a side of “Tarter Sauce”, recipe in this book.

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