Pan Fried Fish Recipe
Ingredients
| Whole fish for frying (trout, perch, bass) - 4 (or fillet of sole - 1 1/2 pounds) | ||
| Bon Appetit - 2 teaspoons | ||
| Black pepper | 1/2 Teaspoon | |
| Paprika | 1 1/2 Teaspoon | |
| Onion powder | 1/4 Teaspoon | |
| Dry mustard | 1/4 Teaspoon | |
| Nutmeg - dash | ||
| Corn meal | 1/4 Cup (16 tbs) | |
| Shortening - as required, for frying | ||
Directions
GETTING READY
1) Clean and remove the fish heads from the whole fish.
MAKING
2) Mix all the seasonings and rub the fish with the seasoning mixture.
3) Dredge the fish in corn meal, until thoroughly coated.
4) In a heavy skillet, fry the fish in about 1/4 inch deep hot shortening, for about 8 minutes, until evenly crisp and browned.
SERVING
5) Serve the Pan Fried Fish, immediately with Tartare Sauce and lime or lemon wedges.
1) Clean and remove the fish heads from the whole fish.
MAKING
2) Mix all the seasonings and rub the fish with the seasoning mixture.
3) Dredge the fish in corn meal, until thoroughly coated.
4) In a heavy skillet, fry the fish in about 1/4 inch deep hot shortening, for about 8 minutes, until evenly crisp and browned.
SERVING
5) Serve the Pan Fried Fish, immediately with Tartare Sauce and lime or lemon wedges.
Chef
