- 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.
|
