PAN FRY FISH (SALLYE)
How to Make PAN FRY FISH (SALLYE)
- 1ALTERNATE #1 - SMALL WHOLE FISH
In heavy skillet or deep saucepan, preheat cooking oil to 350º F. Cooking oil should be about 1" deep.
Descale and clean fish, rub inside and out with salt and pepper (be generous)
Roll in cornmeal until each fish is fully covered
Drop into hot oil and fry approximately 3 minutes per side until golden brown, turning only once to avoid fish breaking apart
Do not crowd the pan, make in batcheS if necessary.
Turn out onto cooling rack placed over baking sheet to catch excess grease.
- 2ATLERNATE #2 - SMALL WHOLE FISH
Follow instructions in Alternate #1 except use flour to coat fish.
- 3ALTERNATE #3 - FISH FILLETS
Preheat oil to 350º F in heavy skillet or deep saucepan
Rub fillets all over with salt and pepper
Roll in cornmeal or flour to completely coat each fillet.
Drop in hot oil and cook 3 to 4 minutes per side until golden brown. Turn only once to avoid fish breaking apart.
Turn out onto cooling rack set over baking pan to catch excess grease.
- 4ALTERNATE #4
Whisk 2 eggs, 2 tablespoons water, salt and pepper briskly in medium bowl, set aside
Prepare bowl of flour or cornmeal (or a mixture of half flour and half cornmeal) and set beside the egg mixture. You will need about 2 to 3 cups of dry ingredients (depending on amount of fish)
Dip each fish or fillet in fhr dry mixture, then dip in egg mixture, then re-dip into dry mixture.
Continue until all fish has been coated. Set aside on parchment paper or a baking dish for about 5 minutes to allow coating to stick to fish.
Heat oil to 350º - Deep fryer would be the best choice for this alternate, but if you don't have one, make sure your skillet or saucepan has enough oil for the fish to "float free".
Add the fish one piece at a time. Do not crowd the pan, cook in batches if necessary.
Gently turn over when down side is golden brown, and continue cooking until other side is golden brown.
Turn out onto baking rack set over a baking pan to catch excess grease.
- 5BEST SERVED WHILE STILL HOT.