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Fried Fish: Submitted by: Robert Losee | Date Added: 14 Nov 2011
Listed in: Seafood
Ingredients

COATING
1 cup white cornmeal
1 cup unbleached all-purpose flour
teaspoon dry mustard
teaspoon salt

FOR SPICY COATING
1/8 teaspoon cayenne pepper
2-3 teaspoons Old Bay Seasoning

buttermilk
canola oil

Cooking Instructions

Makes 2 cups

Mix all the dry ingredients together (including the spicy ones if you want) until thoroughly mixed. Place in plastic zipper bag. Dip fish in buttermilk, put in bag and shake until coated.

Fry in canola oil at 365F. Don't do too much in one batch as this drops the temperature and leaves more oil on the fish.

Based on The New Legal Sea Foods Cookbook by Roger Berkowitz and Jane Doerfer.

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