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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
    • ½ tsp freshly ground black pepper
    • ¼ tsp ground red pepper
    • 1 large egg
    • ¼ 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 1½ 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
    • ¾ cup plain yellow cornmeal
    • ½ cup all-purpose flour
    • 1 Tbsp baking powder
    • 1 Tbsp sugar
    • 1 tsp baking soda
    • 1 tsp salt
    • ½ tsp garlic powder
    • ¼ tsp paprika
    • ¼ tsp ground red pepper
    • ¾ cup buttermilk
    • 1 large egg, lightly beaten
    • ¼ 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

 

 

 


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