Thursday, November 01, 2007

Cornmeal pan-fried fish

We buy inexpensive frozen fish and doctor it up at home.

4 white fish fillets, thawed
1/3 cup cornmeal
3 Tbsp flour
1/4 tsp salt
pinch cayenne pepper OR dill
1-2 Tbsp olive oil

Heat olive oil in a skillet over med-high heat.

Pour milk into a bowl. In wide-bottomed bowl, mix dry ingredients. Dip the fish in the milk, then roll in the cornmeal mix until well-covered.

Cook the fillets in the frying pan 6 to 8 minutes, depending on thickness of fish. Flip halfway to ensure even cooking. Fish should flake easily with a fork when it's done.

Serve with lemon wedges and tartar sauce. (Also really good for making fish tacos!)

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