| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Game |
4 |
Servings |
INGREDIENTS
| 2 |
|
(2-lb) bass or similar fish |
| 1 |
c |
Milk |
| 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
White; yellow or blue cornmeal |
| 1/4 |
c |
Finely minced green onions; include some tops |
| 1/2 |
ts |
Kosher or sea salt |
| 1/2 |
ts |
Pequin quebrado; cayenne pepper; or add liquid hot pepper sauce to the milk |
| 1 |
|
Lemon; cut in 4 to 6 wedges |
| 1 |
tb |
Minced parsley |
| 1 |
c |
Unsalted butter (up to) |
| 6 |
|
Sprigs parsley |
INSTRUCTIONS
Cut fish in chunks or fillets; rinse well, then soak in salted water 30
minutes. Drain & rinse. Pour milk into large, shallow bowl & add fish. In
another large, shallow bowl, combine flour, cornmeal, green onions, salt
and pequin or cayenne. Dust center edge of each lemon wedge with minced
parsley; set lemon wedges aside & add any remaining minced parsley to
coating mixture. Melt butter in large, deep, heavy skillet. Dip each piece
of fish into coating, being sure to crush coating into fish for maximum
flavor. Cook fish until golden on all sides, turning as needed; drain on
paper towels. Serve hot; garnish each serving with a parsley-edged lemon
wedge & a parsley sprig. Makes 4 to 6 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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