Ingredients Jump to Instructions ↓

  1. 1/2 cup stone ground corn meal

  2. 1/2 cup finely ground bread crumbs

  3. 1 cup flour

  4. 1/4 tsp. salt Pinch of thyme and pepper

  5. 1/2 tsp. tarragon

  6. 1/2 tsp. dill weed

  7. 1 tsp. dried chopped chives

  8. 1/4 tsp. lemon pepper

  9. 1/4 tsp. Season All (McCormick)

  10. 1/4 tsp. Nature's Seasons (Morton)

  11. 1/4 tsp. Louisiana Spice

  12. 1 lb. orange roughy fish

  13. 1 egg

  14. 3 tbsp. milk

  15. 1 fresh squeezed lemon

  16. 1 1/2 cup Wesson vegetable oil Iron skillet

Instructions Jump to Ingredients ↑

  1. In a small bowl mix egg with milk and ½ tsp. lemon juice In a larger bowl mix corn meal, bread crumbs, and flour and all spices Cut fish filets into 8 pieces and cover with remaining lemon juice on a plate Heat iron skillet on high temperature, until slightly smoking; add oil and heat until barely smoking; turn heat from high to a medium temperature. Dip fish into milk mixture first; coat with flour mixture; place into hot oil and cook and turn until fish is lightly browned; place in another bowl lined with paper towels and cover ; cook remaining fish and store in same bowl Serve with lemon slices and tartar sauce and/or cocktail sauce


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