There are so many different ways to bread and fry fish.
But there is nothing worse than breading a fish and having the breading fall off! Or be so thick you don’t taste the fish - you only taste the breading.
There is a very fine line between a good breading, and too much breading.
This recipe gives you a very crisp, salt filled crust. Perhaps a little too much salt. . .
The thinness of the crust enables you to really taste the fish - not the breading.
I used cod fillets that were frozen. I defrosted them by placing the fillets in a bowl with warm water. When the water turns icy, dump the water and refill with warm water. This process takes a little time, but I find that the fillets come out more intake than allowing the fish to defrost at room temperature.
I changed my water probably six times in a thirty minute period. The fillets were cool, but no longer frozen. And they were intact and firm.
I was really pleased with the end result. The fish remained firm. The seasoning in the crust was enough to flavor the fillets.
I served this with the Corn Pudding and Cheesy Rice Ring. It was a lovely diner.
FRENCH FRIED FISH
1 1/2 Pounds Fish Fillets
1/2 Cup Cornmeal
2 Teaspoons Salt
1 Egg, Beaten
2 Tablespoons Milk
2 1/2 Pounds Shortening
Blend cornmeal and salt. Combine egg and milk. Dip fish first in the egg mixture, then in the cornmeal mixture. Heat the shortening to 375 degrees. Make sure your kettle has tall sides to avoid splashing and to ensure the shortening is deep enough to hold the fish. Fry for 3 to 5 minutes until the fillets are golden.
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