Cornmeal Fish
SKU:
Thin and crispy, snapper, Petrale, or Dover sole work best and make for a quick meal.
Great with My Daddy’s Tartar Sauce or Fresh Corn Salsa (pictured at left).
Great with My Daddy’s Tartar Sauce or Fresh Corn Salsa (pictured at left).
Ingredients
|
Snapper, Petrale, or Dover sole fillets
(Note that I do not eat tilapia) 1/3 cup of milk 1/3 cup cornmeal |
About 1T paprika
Hawaiian salt and black pepper Parsley Olive oil Fresh lemon wedges |
What To Do
Soak the fish in milk for about 10 minutes to helps reduce the “fish” smell when you cook it. Mix cornmeal, paprika, salt, pepper, and parsley in a pie pan or other shallow dish. Dredge fish in cornmeal mixture. Swirl enough olive oil to create a thin sheet the bottom of your frying pan.
Test the oil by sprinkling a bit of cornmeal mixture in. When it sizzles, the oil is hot enough. Lay each piece of fish down. Fry until golden, about 3 minutes per side, as these fillets are thin. Flip once.
Drizzle with fresh lemon juice and other toppings of your choice.
Test the oil by sprinkling a bit of cornmeal mixture in. When it sizzles, the oil is hot enough. Lay each piece of fish down. Fry until golden, about 3 minutes per side, as these fillets are thin. Flip once.
Drizzle with fresh lemon juice and other toppings of your choice.
Notes
- The milk bath is important to help coat the fish and reduce the smell. Otherwise, the smell hangs in the air when you cook.
- This was originally a catfish recipe, but I am not a fan of catfish or tilapia and wouldn't recommend using either.
