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1 lb. fish fillets 1 c. milk 1/2 tsp. salt 1/4 tsp. pepper Cooking oil 3/4 c. yellow corn meal 3 tbsp. flour 1 1/4 c. milk 1/4 tsp. salt Pepper to taste Dip fillets in 1 cup milk, salt and pepper, coat fillets evenly with the corn meal. Fry in hot oil in frying pan with 1 to 1 1/2" oil. Cook until light brown, remove to platter lined with paper towels. Pour off oil, saving about 1/4 cup. Add 3 tablespoons flour, salt and pepper, stirring with wire whisk or large spoon. Cook until thick. Pour into bowl, serve with fillets, and hot bread. | |
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