 |
|
| top results >>> Recipe for Down South Bass Fry |
| sponsored listings |
|
|
|
2 cups yellow or white corn meal
1 tbls garlic salt
1 tsp black pepper
2 tbls McCormick's Lemon Pepper Seasoning
peanut oil, 2 inches deep
Mix the meal and seasonings together in a large roasting pan or paper sack. Use whole fish that weigh up to 3/4 pound, or less, when cleaned. Or, use fillets (which may be cut into fishstick-size pieces, if you like). Be sure the fish is reasonably dry by draining on a paper towel (or yesterday's sports section). Drop into the corn meal mixture and cover completely. Remove, shake off the excess meal and set on a piece of newspaper for 15 minutes (this helps the meal stick and not immediately come off in the cooking oil). Heat the oil to 375 degree (F) in a cast iron cooker (I use a high-sided Dutch oven). Add the fish, but don't crowd the skillet. Cook only a few pieces of fish at a time to assure the grease stays hot and the fish don't absorb the grease. Cook, turning occasionally, until the fish starts to turn golden brown and float (about 10 minutes). Do not overcook. You want it to be firm and somewhat crisp, but not a burned 'crispy critter'. Remove and drain on a wire rack. Serve with fresh lemon wedges, hushpuppies, and a bunch of napkins.
|