Cornmeal Fried Fish Food

CORNMEAL FRIED FISH

Steps:

• In a large bow, combine the cornmeal, flour, salt and pepper.
• Coat the fish fillets in the cornmeal mixture, shaking off the excess cornmeal.
• Heat up the oil in a frying pan set over a medium heat, and fry each fillet for about 3-4 minutes on each side (skin down first), or until golden.
• Transfer to a plate lined with kitchen paper to soak up the excess oil.
• Serve hot with lemon juice drizzled over the fillets.

PAN-FRIED CORNMEAL BATTER FISH

Steps:

• in 9" pie pan stir together all ingredients except cornmeal, fish and oil.
• on waxed paper place cornmeal, dip fish into batter, then coat both sides of fish with cornmeal.
• in 10" skittle heat oil until hot.
• place 3 or 4 fish fillets in hot oil.
• cook over med heat until golden brown.
• turn and continue cooking until golden brown and fish flakes with a fork.
• repeat with remaining fish, place fried fish on paper towel to drain any excess oil.
• Serve with potatoes or rice.

CORNMEAL COATING

Steps:

• In a medium bowl, combine milk and lemon juice. Add cod fillets, and marinate 5 minutes. Heat oil in large heavy skillet over medium heat.
• In a shallow bowl, mix together cornmeal and flour. Season with paprika, black pepper, salt, garlic powder, thyme and cayenne pepper. Dredge fish in cornmeal mixture.
• Fry cod fillets in hot oil until golden brown.

SOUTHERN FRIED FISH

Steps:

• In a medium bowl, combine the rice flour, Creole seasoning, black pepper, garlic powder smoked paprika and yellow cornmeal, and whisk together until evenly mixed. Add the seasoned cornmeal to a large piece of wax paper.
• Heat the oil in a large, deep cast-iron skillet until at least 325 degrees F (or add a few drops of cornmeal and if it sizzles, it's ready to start frying).
• Rinse off the fish fillets and place in a large baking dish. Shake a few drops of hot sauce on both sides of 2 of the fish fillets, then coat both sides with the seasoned cornmeal. Fry the coated fillets in the hot oil, without turning, until the edges turn brown, about 4 minutes. Flip over and fry about another 4 minutes. Drain on a paper towel or wire rack. Repeat the coating and frying with the remaining 2 fillets.

BUTTERMILK-AND-CORNMEAL PAN-FRIED CATFISH

Steps:

• Place buttermilk in a shallow bowl. In another shallow bowl combine cornmeal, salt, pepper and Cajun seasoning.
• Heat about 1/8 inch of oil in large skillet over medium heat until a pinch of cornmeal mixture sizzles quickly.
• Dip catfish fillets into buttermilk to coat on both sides. Drain excess and dredge fillets in cornmeal mixture, coating both sides. Shake off excess.
• Fry fillets in oil, 3 to 4 minutes on each side, until nicely browned and crisp.

HAPPY ACCIDENT CORNMEAL COATING (FOR FRIED FISH OR VEGGIES)

Steps:

• Heat shortening in Dutch oven or deep fryer.
• Beat together first four ingredients in a small bowl.
• Mix the remaining ingredients in a pie pan.
• Dip your fish or veggies in the wet mixture then dredge through dry mixture. (for thicker coating, do this step twice.).
• Place coated pieces into hot grease and cook until done. I used a fry basket in a stew pot.
• When thoroughly cooked, remove pieces to a wire rack to drain before serving.