Fishy Fish Fry
 
Prep time
Cook time
Total time
 
Author:
Cuisine: American
Serves: 3 Servings
Ingredients
  • 1 Pound Fish Fillets, Cut to the Size and as Thin as you Like Them
  • ¼ Cup Fresh Lemon Juice
  • ¼ Cup Prepared Yellow Mustard
  • 2 Tablespoons Dijon Mustard
  • ⅓ Cup Milk
  • 4 Twists of the Black Pepper Grinder
  • ⅔ Cup All Purpose Flour
  • ⅓ Cup Corn Flour or Finely Ground Corn Meal
  • ¼ Teaspoon Salt
  • ¼ Teaspoon Ground Black Pepper
  • Oil for Frying (Deep Fry or Pan Fry; I use Canola or Peanut)
Instructions
  1. Arrange the fish fillets in a glass casserole, stainless steel pan or plastic container (do not use aluminum).
  2. Measure the lemon juice, yellow mustard, freshly ground black pepper, Dijon mustard and milk into a bowl and whisk briskly to mix completely. Pour this mixture over the fillets and turn them to coat completely. The idea is to submerge the fish, however, if that isn't possible, turn the fillets over every 15 minutes. Cover the pan with plastic wrap and place in the refrigerator for 1 hour to marinate (turning if needed).
  3. ) Measure the flour, corn flour, salt and pepper into a cake pan and stir with a dinner fork to combine.
  4. Heat the oil in a pot or pan over medium high heat until very hot (325 - 350 degrees). Remover a piece of fish from the marinade and allow as much of the liquid to drain off as possible (if you want a thinner crust, you may pat it almost dry with a paper towel ... but leave it moist). Dredge both sides of the fillet into the flour mixture and slide into the hot oil.
  5. Add more fish to the oil in the same manner but do not crowd them. If deep frying, the fish will float to the top of the oil when done; if pan frying, turn them over until golden brown on both sides and flaky when a fork is inserted in the meat and twisted just a bit).
  6. ) Drain the fried fish on a paper towel-lined plate or pan and serve immediately with lemon wedges and/or tarter sauce.
Recipe by C o o k L i v e L e a r n at http://cooklivelearn.com/?p=1480