PEGGI'S FRIED FISH
Peggi Anne Tebben
Featured Pinch Tips Video
- *fish- crappie, bass, bluegill, perch, or catfish
- 1 c
- 1 1/2 - 2 c
- **white cornmeal mix
1Make sure fish has been soaked in cold water & preferably frozen in water first. This takes the fishy taste out of it. *If doing catfish, soak a few hours in buttermilk first, just before frying.
2Mix milk & egg. Set aside. This mixture holds the batter on better & keeps the fish from overcooking & toughening up.
3Place cornmeal mix in Batter Pro if you have one. If you don't, just place in bowl. **I use cornmeal mix over just cornmeal because it is a finer grain & has flour mixed in, making a lighter breading & not so gritty.
4Put about 2" of canola oil in deep cast iron pot. Peanut oil is the best for frying, but is more expensive. Canola oil is healthier than others & tastes good too. Heat, so it's hot enough when you drop a FF in, it doesn't sink but starts frying.
5Dip fish in egg mixture & shake off excess. Now,dip in cornmeal mix to coat. Make sure you press on the meal to adhere to fish.
6Drop carefull into hot oil & fry, turning once until golden brown. Turn out onto paper towel to drain. Salt right away. Serve with lemon wedge or tartar sauce.