Fried Bass in Cornmeal
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
- 18 floz yellow cornmeal
- 2 tbsps flour
- Pinch salt
- 2 tsps cayenne pepper
- 1 tsp ground cumin
- 2 tsps garlic granules Lime wedges to garnish
Instructions
- Mix the cornmeal, flour, salt, cayenne, cumin and garlic together in a shallow container or on a piece of wax paper.
- Skin the fillets if desired. Dip them into the milk and then lift to allow the excess to drip off.
- 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.
- Meanwhile, heat oil in a deep frying pan, large saucepan or deep fat fryer.
- Add the fish in small batches and cook until the fillets float to the surface. Turn over and cook to brown lightly and evenly.
- Drain on paper towels and serve immediately with lime wedges.
Calories: 747 kcal
Carbohydrates: 101 g
Protein: 59 g
Fat: 12g
Saturated Fat: 3 g
Cholesterol: 113 mg
Sodium: 124 mg
Potassium: 1146 mg
Fiber: 13 g
Sugar: 2 g
Vitamin A: 422 IU
Vitamin C: 1 mg
Calcium: 37 mg
Iron: 6 mg