Copyright © 2015 The FOURnet Information Network. All rights reserved.

2 lb. fresh perch fillets (or crappie, bass or catfish)
1/8 tsp. curry powder
1/4 tsp. black pepper
1/2 tsp. lemon pepper
2 or 3 shakes hot sauce
3-4 c. Aunt Jemima self-rising white corn meal
1/2 tsp. seasoned salt
1/2 c. cold water
Large bowl
Plastic bag

Rinse fillets. In large bowl, mix all ingredients except corn meal. Mix well with hands. Cover with plastic wrap or plate to stop dry out. Refrigerate overnight, mixing every few hours.

When ready, deep fry being sure not to over heat oil. Put corn meal in plastic bag. Shake 2 or 3 fillets at once. Place on plate. When all fillets are breaded, place in deep fryer. Be careful not to get oil to hot. Better when cooked not too slow and not to fast.

Praise the Lord, it is sure is good!

Share: Add review or comment

Have your own version of this recipe? Share it here

  email this recipe to:  

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page

COPYRIGHT © 2015 The FOURnet Information Network | Privacy | TalkFood