A Southern favorite!
Time: Prep: 15 minutes Cooking: 10 minutes
Hardware: A cutting board and knife, measuring spoons and cups, 2-1 gallon plastic zip bags, a fork, a deep skillet, an oil thermometer, a plate, paper towels
- 1 lb of fish for frying (catfish are good)
- 1 egg
- 1 cup of milk
- 1/8 cup + 2 tablespoons of corn starch
- ½ cup of all purpose flour
- 1 cup of corn meal
- 1 teaspoon salt
- ½-1 cup of oil for frying.
- Rinse the fish in clean water and pat dry. Cut into serving sizes.
- Put the egg, milk, and 1/8 cup the corn starch in a plastic Ziploc bag. Massage the bag until completely mixed.
- Combine all the other ingredients except for the oil and fish in the other plastic bag. Shake this like crazy to mix.
- Place a paper towel on the plate. Set aside.
- Put enough oil in the skillet to fill it about half way up. Pre-heat the oil until it is 350°. You will want to monitor the oil temperature and keep it between 320° and 350°.
- Place each piece of fish into the egg mixture and GENTLY message to coat.
- Then place each piece of fish into the flour mixture and GENTLY toss to coat.
- Place the fish in a single layer in the hot oil. Allow the fish to cook for about 5 minutes and then turn.
- Cooking time depends upon the thickness of the fish. It shouldn’t take very long for the fish to finish once it is turned (2-5 minutes.) The fish is done as soon as it is golden brown.
- As the fish finishes, place it on the plate to drain. You can place the plate in the oven on the lowest setting to keep it warm.
Serve with grits and hushpuppies or use to make Caribbean Fish Flatbread Sandwiches.