- boneless fish fillets
- white corn meal
- peanut oil (enough to cover fillets completely)
- salt and pepper
Pre-heat peanut oil to “smoking hot”, about 350-375°. Fillet fish and remove skin. Thoroughly wash off the “slime” on meat. Lay on foil or wax paper, etc. and sprinkle on both sides with generous amount of salt and pepper. Drop into bag of white corn meal and shake to cover fish. Drop into fryer or pan containing peanut oil and let cook 2 to 3 minutes, or until golden (don’t overcook). Remove, let drip-drain, then sprinkle just a little more salt on both sides if desired.
Two secrets to great tasting fish: make sure They’re cleaned well before cooking and cook in peanut oil. Washing the fillets between your hands until the “”slimey”” feeling is gone will remove a lot of the strong “”fishy”” taste.
STAY INFORMED. SIGN UP!
Up-to-date agriculture news in your inbox!