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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A family favorite my Aunt Sarah found in a 1985 Southern Living magazine. A great recipe starting out with frozen fish for that Saturday deep fry. Ingredients:
1/3 cup cornmeal |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 lb frozen perch or 1 lb flounder fillets, thawed |
vegetable oil |
Directions:
1. Combine cornmeal, salt and pepper. Dredge fillets in cornmeal mixture. (Do not pat fish dry before dredging.).
2. Fry fillets in deep hot oil (375 degrees) for 4 to 5 minute or till golden brown; drain on paper towels.
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