good, moving in very good direction...but anything fried automatically gets that...no zazz.
Creole-Style Fried Fish
This recipe was given to us by the writer Lonnée Hamilton, who recommends spooning some bacon grease into the frying oil to give the fish a smokier flavor.
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Credit: Todd Coleman
3 tbsp. bacon grease (optional)
1 cup flour
1 cup yellow cornmeal
Lawry's Seasoned Salt and ground
black pepper, to taste
1 cup milk
8 6–8-oz. whole head-on bluegill,
perch, or other small freshwater
fish, cleaned
Tartar sauce, for serving
1. Heat shortening and bacon grease in a 12" skillet over medium-high heat until a deep-fry thermometer registers 350˚.
2. Whisk together flour, cornmeal, Lawry's, and pepper in a bowl. Transfer half the cornmeal mixture into another bowl. Put milk into a medium bowl. Working in batches, roll fish in cornmeal mixture, transfer to milk (shaking off excess), and dredge in second bowl of cornmeal mixture.
3. Using tongs, fry 4 fish, turning occasionally, until golden brown and cooked through, about 5 minutes. Repeat and serve with tartar sauce.
SERVES 4
