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  • Cornmeal Fish

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).
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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.

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.

Is Food Friends With...Roasted Tomatoes or Tropical Fruit Salsa


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  • Home
  • Main Meals
    • Chicken and Eggs
    • Pork and Spam
    • Seafood
    • Beef and Lamb
    • Mainly Meatless
  • Sides
    • Salads
    • Vegetables
    • Rice, Bread, and Noodles
  • Treats
    • Dessert and Snacks
    • Breakfast
  • Blog