Recipe courtesy of B. Smith
B. Smith's Cornmeal-Dipped Pan-Fried Whiting
Getting reviews...
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 560
- Total Fat
- 23 g
- Saturated Fat
- 12 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 47 g
- Cholesterol
- 202 mg
- Sodium
- 770 mg
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 560
- Total Fat
- 23 g
- Saturated Fat
- 12 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 47 g
- Cholesterol
- 202 mg
- Sodium
- 770 mg
Ingredients
Directions
- Mix the cornmeal, flour, salt, paprika, and pepper together in a shallow dish or plastic container. Pour the milk into another dish. Dip the fillets into the milk, then into the cornmeal mixture, coating them well and shaking off any excess.
- Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork. Transfer the fillets to a serving platter and keep warm. Repeat with the remaining butter and fillets. Serve immediately, with tartar sauce and lemon wedges.
