Cornmeal Whitefish II (Simplicity)
Cornmeal Whitefish II (Simplicity)
This a change from Cornmeal Fish I, basically as the result of me taking a nap, and we'll just say that was an extended nap, so I was running late to prepare dinner and this is a delicious result of that error. My wife, and I, actually enjoyed this over the Cornmeal Fish I recipe. When cooking fish, minimum ingredients are need in order not to over power the flavor of the fish. No serving size, times, or quantities are given, this is totally what amount you want to make. And if you want a great fried fish, use lard to fry it in. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- whitefish fillets, figure 1-2 fillets per peron
- cornmeal, as needed
- lemon pepper, as desired
- lard, Shortcut
Instructions
- Cut your whitefish fillets in half if you like, easier to manage that way.
- Place some cornmeal in a shallow dish, season the cornmeal with lemon pepper as desired.
- Heat a large non stick pan with 2-3 tablespoons of lard. When the oil is hot, dredge each fillet in cornmeal, coating it well. place fillets in the hot lard. cook until golden brown on the bottom then turn fillets over with tongs and cook until golden brown, remove to paper towels.
- When all the fillets are cooked, serve with a vegetable or a salad for a nice meal.
Notes
For the fish, go with about 130 Baht/1 kilo of Pangasius fillets. For 4 servings, this is about 96 cents per serving.
Shortcut: Rendering Lard.
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