Pan Fried Cornmeal Batter Fish Recipes

Steps:

• In a medium bowl, combine milk and lemon juice. Add cod fillets, and marinate 5 minutes. Heat oil in large heavy skillet over medium heat.
• In a shallow bowl, mix together cornmeal and flour. Season with paprika, black pepper, salt, garlic powder, thyme and cayenne pepper. Dredge fish in cornmeal mixture.
• Fry cod fillets in hot oil until golden brown.

Steps:

• Mix egg and water and slowly whisk in flour and cornmeal. Add parsley, garlic salt, onion salt, salt, and ground white pepper. Lay prepared fish in batter while oil is heating.
• In heavy skillet (preferably cast iron or non-stick), heat oil over medium-high heat until a 1/2 teaspoon batter dropped into it sizzles and begins to brown. Fry fish for 3 minutes on each side. Remove and drain on paper towels.
• Garnish with lemon slices and flat-leaf parsley leaves.
• Serving suggestion: Southern tartar sauce (chopped piccalilli mixed with mayonnaise) and hot green pepper sauce.

Steps:

• in 9" pie pan stir together all ingredients except cornmeal, fish and oil.
• on waxed paper place cornmeal, dip fish into batter, then coat both sides of fish with cornmeal.
• in 10" skittle heat oil until hot.
• place 3 or 4 fish fillets in hot oil.
• cook over med heat until golden brown.
• turn and continue cooking until golden brown and fish flakes with a fork.
• repeat with remaining fish, place fried fish on paper towel to drain any excess oil.
• Serve with potatoes or rice.

Steps:

• 1. Whisk together the cornmeal, flour, Cajun Seasoning, salt, and beer.
• 2. Bring the oil to 350 degrees. Dip the fish into the cornmeal mixture.
• 3. Fry for 5 to 7 minutes

Steps:

• Rinse fillets in cold water; pat dry. In a large shallow dish toss flour and fish, 1 piece at a time. Combine next 9 ingredients. , In a cast-iron or other heavy skillet, heat 1 in. of oil. Dip floured fillets in cornstarch batter; fry over medium heat until fish just begins to flake easily with a fork, 2-3 minutes on each side. Combine marmalade and horseradish; serve with fish.