See Also: Cooking Club · Fish and Seafood
Pan Grilled (aka Fried) Fish
From Dorothy McNett's recipes at www.dorothymcnett.com. This method works best with a firm fish so that it will not fall apart when being turned during the cooking time. Adjust the seasonings as desired.
1/4 cup corn meal or polenta
2 tablespoons flour
1/2 teaspoon dry mustard
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground white peppercorns
1/4 teaspoon cayenne or chili powder
1/4 cup milk
2 tablespoons olive oil
2 tablespoons unsalted butter
2-3 fish steaks or filets (salmon, halibut, snapper, sea bass, catfish, fresh tuna...)
salsa or tartar sauce
In flat bowl, combine corn meal, flour, mustard, salt, pepper, and chili powder. In another flat bowl place the milk. Heat olive oil and butter in large flat heavy bottomed skillet or saute pan. Dip fish into milk, and then into corn meal mixture, coating all sides. Place in hot pan, reducing heat so that it is not burning. Cook several minutes on one side, then turn fish and cook 3-4 minutes on second side, or until fish flakes easily. Serve with salsa or tartar sauce.
Recipe created 2001-05-28.
