Free Online Recipes
 |  

Sign Up login
 
 

Southern Fried Fish Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Southern Fried Fish

Category   Entrees - Maindishes
Sub Category   None

Ingredients
3 pounds catfish, porgy or butterfish, filleted but with skins left on
2 teaspoons salt
1/4 teaspoon freshly gound black pepper
1 cup white cornmeal, preferably water-ground
lard for deep frying
 

Instructions
Pat the fish completely dry with paper towels. To keep the fish from curling up as they fry score the flesh side of each fillet with a small sharp knife, making three diagonal slashes about 2 inches long and 1/8 inch deep spaced an inch or so apart. Season the fillets on both sides with the salt and pepper. Then dip them in the cornmeal to coat them evenly, and gently shake off any excess meal. In a heave 12 inch skillet at least 2 inches deep, melt enough lard to fill the pan to a depth of about 1/2 inch. Heat the fat until it is very hot them with a slotted spatula and fry for 3 or 4 minutes longer, or until they are richly and evenly browned. Arrange the fillets attractively on a heated platter and serve at once. Traditionally, southern fried fish is accompanied by coleslaw and hush puppies.


Originally Submitted
3/29/2012





0 Out of 5 from 0 reviews

You can add this Southern Fried Fish recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.