Recipe courtesy of B. Smith
B. Smith's Cornmeal-Dipped Pan-Fried Whiting
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 560
- Total Fat
- 23
- Saturated Fat
- 12
- Carbohydrates
- 40
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 47
- Cholesterol
- 202
- Sodium
- 770
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
1 cup yellow cornmeal
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
3/4 cup milk
4 (8-ounce) whiting fillets
6 tablespoons unsalted butter
Tartar sauce
Lemon wedges
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.