REAL FISH STICKS
3/4 cup finely ground cornmeal plus 2 tablespoons flour
1 teaspoon cayenne pepper
4 to 6 small whitefish fillets
1/2 cup milk or buttermilk
Salt and freshly ground black pepper
3 tablespoons olive oil
Lemon slices and tartar sauce (to serve)
Mix the cornmeal mixture with the cayenne.
Pat the fillets dry and dip them in the milk. Season with the salt and pepper to taste. Dredge the fillets in the cornmeal mixture.
Heat the oil in a large, heavy-bottomed skillet over medium-high heat.
When the skillet is hot but not smoking, add the fillets and fry 3 to 4 minutes on each side, until crispy. You'll know they're done when they're hot in the center and flake easily with a fork.
Remove from the skillet and drain on paper towels.
Eat immediately with lemon and tartar sauce.
Servings: 2
Source: Munchies by Kevin Telles
3/4 cup finely ground cornmeal plus 2 tablespoons flour
1 teaspoon cayenne pepper
4 to 6 small whitefish fillets
1/2 cup milk or buttermilk
Salt and freshly ground black pepper
3 tablespoons olive oil
Lemon slices and tartar sauce (to serve)
Mix the cornmeal mixture with the cayenne.
Pat the fillets dry and dip them in the milk. Season with the salt and pepper to taste. Dredge the fillets in the cornmeal mixture.
Heat the oil in a large, heavy-bottomed skillet over medium-high heat.
When the skillet is hot but not smoking, add the fillets and fry 3 to 4 minutes on each side, until crispy. You'll know they're done when they're hot in the center and flake easily with a fork.
Remove from the skillet and drain on paper towels.
Eat immediately with lemon and tartar sauce.
Servings: 2
Source: Munchies by Kevin Telles
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