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1 1/2 to 2
plain yellow cornmeal
prepared yellow mustard
raw fish filets, your choice of white type
fresh parsley and/or lemon wedges for garnish, optional
Gather ingredients and thaw fish, if using frozen.
Pour oil into large skillet (I like cast iron or non-stick.)
Pour cornmeal and salt into plastic food bag; close opening & shake to mix.
Pour yellow mustard into shallow dish or pan that is at least the size of the filets.
One at a time, dip fish into mustard, coating both sides lightly; drop fish into bag with cornmeal & shake bag to coat filet with cornmeal; leave fish in bag.
Repeat with remaining filets, leaving all the filets in the meal.
Place skillet with oil over medium-high heat; when oil is hot (almost "shimmering," but NOT smoking) carefully add as many filets as will fit without touching.
Fry about 2 1/2 minutes, until light golden brown; carefully turn filet over and fry on other side about 2 to 3 minutes, until golden brown and fish flakes easily; remove cooked filets to paper towel.
(Note: A long fish turner/spatula is the best utensil/tool for turning fish. If fish turner is not available, use two egg turners. Photo of Dad's, which I still use.)
Repeat frying until all filets are cooked.
Garnish as desired; serve immediately.
Cover and refrigerate leftovers.
Photo of my father holding two monster smallmouth bass he caught at Dale Hollow Lake, Kentucky, circa 1950ish.
Last Updated: Wed, Sep 28, 2016