Fried Bass in Cornmeal recipe
information
As a coating for frying, cornmeal is superb. It fries to a crisp crunch and adds subtle flavour of its own.
ingredients
2 lb freshwater bass or other whitefish fillets
Milk
500 g (18 fl oz) yellow cornmeal
2 tbsps flour
Pinch salt
2 tsps cayenne pepper
1 tsp ground cumin
2 tsps garlic granules Lime wedges to garnish
Milk
500 g (18 fl oz) yellow cornmeal
2 tbsps flour
Pinch salt
2 tsps cayenne pepper
1 tsp ground cumin
2 tsps garlic granules Lime wedges to garnish
method
1. Mix the cornmeal, flour, salt, cayenne, cumin and garlic together in a shallow container or on a piece of wax paper.
2. Skin the fillets if desired. Dip them into the milk and then lift to allow the excess to drip off.
3. Place the fish in the cornmeal mixture and turn with two forks or, if using paper, lift the ends and toss the fish to coat.
4. Meanwhile, heat oil in a deep frying pan, large saucepan or deep fat fryer.
5. Add the fish in small batches and cook until the fillets float to the surface. Turn over and cook to brown lightly and evenly.
6. Drain on paper towels and serve immediately with lime wedges.
2. Skin the fillets if desired. Dip them into the milk and then lift to allow the excess to drip off.
3. Place the fish in the cornmeal mixture and turn with two forks or, if using paper, lift the ends and toss the fish to coat.
4. Meanwhile, heat oil in a deep frying pan, large saucepan or deep fat fryer.
5. Add the fish in small batches and cook until the fillets float to the surface. Turn over and cook to brown lightly and evenly.
6. Drain on paper towels and serve immediately with lime wedges.
serving amount
serves 4
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more information
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