April 4th, 2005|
We fry everything in the south, so here are two
of my favorite ways to cook freshwater and saltwater
Mix equal amounts of flour and cornmeal in one of those zipper bags. Season with salt, pepper, a little garlic powder. Scale, gut and head panfish. Larger fish make slits in sides from dorsal to bottom of fish. Heat peanut oil to 360 degrees. Add fish to cornmeal mix and shake until coated. Deep fry and when fish float, they're ready. Drain on paper towels. Serve with hushpuppies, coleslaw and anything else that sounds good.
Saltwater fish and freshwater fillets...red fish, sea trout, snook, etc.
Cut fillets into nuggets. In a glass, or non-reactive bowl, combine nuggets, fresh lemon juice, Season-all and Louisiana hot sauce. Let stand for thirty minutes. Mix cornmeal and flour in equal parts in a zip bag, and season mixture with salt, pepper, garlic powder and a little Cajun seasoning. Add fish nuggets dripping wet with the marinade to the dry mix and shake. THEN begin to heat the peanut oil to 360 or 370 degrees. Cornmeal mix will soak up the marinade and make a coating. When oil is hot, add several pieces of fish at a time. Don't over-crowd the oil. When nuggets reach a golden-brown, drain on paper towels and serve with hushpuppies, coleslaw and fries. (cook hushpuppies in the same oil as the fish, better flavor.) ~ Flats Dude
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