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Pan Fried Fish

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  • 1/2 cup whole wheat flour
  • 1/2 cup whole grain cornmeal
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium egg mixed with 3 tablespoons water
  • 1 to 1-1/2 pounds of fish fillets, thawed
  • 2 to 4 tablespoons Olive or Peanut oil for frying

Find a shallow bowl or pie plate. In it combine the flour, cornmeal, salt and pepper. Mix it up with a fork until the salt is evenly distributed throughout the mixture. In a similar sized dish, combine the egg and water. Mix it with a fork until it is nice and smooth. Make sure your fish is thawed. If your fillets are very big, then cut them into smaller pieces that will fit into your frying pan.
First dip the fish in the cornmeal-mixture, then dip it into the egg-mixture. Finally dip it in the cornmeal-mixture again. Do this for each piece of fish. Lay the coated fish on a handy plate or platter, continuing until all are coated. If desired, you can cover the coated fish with plastic wrap now and let it chill in the fridge until suppertime. This is how I usually do it. I coat the fish after breakfast and then let them rest until I'm ready to fry them. This has two advantages. It gives the coating a chance to set, improving the finished dish. It also allows the cook to do the most tedious part of the preparation ahead of time, making the dish easier to prepare.

When you are ready to fry the fish, heat about 2 tablespoons of olive or peanut oil in the bottom of a large skillet. When it is nice and hot, lay in the fish. Cook until the underside is golden brown, about 4 minutes. Turn and continue cooking until the second side is brown too. Add 2 more tablespoons of oil for each panful of fish. Be sure not to crowd the fish in the pan. When it is all done, serve with lemon juice, Tartar Sauce or vinegar. Serves 4 to 6, depending on how much your family likes fried fish.

Freezer Cooking

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