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Double Dipped Pan Fried Fish




Source of Recipe


David


List of Ingredients




Double Dipped Pan Fried Fish from David

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



Recipe



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.