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Cornmeal Fried Fish

Source of Recipe

From "United Tastes of Texas" by Jessica Dupuy


Recipe Introduction

"There are a number of ways to make country-style fried fish, but I like this cornmeal batter best. Be sure to keep an eye on the temperature of the oil - too low and the fish will be greasy... too hot and it burns quickly. Serve the fish with your favorite tartar or cocktail sauce and a pile of Homestyle Hush Puppies."

List of Ingredients

� ⅔ cup yellow cornmeal
� ⅓�cup all-purpose flour
� 1 tsp salt
� � tsp freshly ground black pepper
� � tsp ground red pepper
� 1 large egg
� � cup milk
� 2 pounds mild white fish fillets (catfish or tilapia)
� Vegetable oil
� Tartar sauce
� Cocktail sauce


Recipe

Combine first 5 ingredients in a large shallow bowl. Whisk together egg and milk in a second shallow bowl.

Dip the fish in egg mixture; dredge in cornmeal mixture, shaking off excess.

Pour oil to a depth of 1� inches in a deep cast-iron skillet; heat to 350�F. Fry fish, in batches, 5 minutes or until golden. Drain on paper towels. Serve immediately with tartar sauce and cocktail sauce.

Makes 8 servings



Homestyle Hush Puppies:

� Vegetable oil
� � cup plain yellow cornmeal
� � cup all-purpose flour
� 1 Tbsp baking powder
� 1 Tbsp sugar
� 1 tsp baking soda
� 1 tsp salt
� � tsp garlic powder
� � tsp paprika
� � tsp ground red pepper
� � cup buttermilk
� 1 large egg, lightly beaten
� � cup chopped green onions
� Tartar sauce

Pour oil to a depth of 2 inches into a Dutch oven; heat to 350�F.

Combine cornmeal and next 8 ingredients in a large bowl. Add buttermilk, egg, and green onions; stir just until moistened. Let stand 10 minutes (batter will be fluffy).

Drop batter by rounded tablespoonfuls into hot oil, and fry, in batches, 2 to 3 minutes on each side or until golden. Drain on a wire rack over paper towels. Serve immediately with tartar sauce.

Makes 6 to 8 servings