Fried Whiting
from the kitchen of Sharmagne Leland-St. John
3 pounds Fresh whiting fillets (boneless)
1 cup Organic cornmeal
2 tablespoons All-Purpose flour
2 teaspoons Freshly ground black pepper
½ teaspoon Cayenne
1 teaspoon Salt
½ teaspoons Garlic powder as needed
Vegetable oil or Canola oil for frying
Line a baking sheet with parchment paper and set aside.
With paper towels, pat the fillets dry, then lightly season them
with salt and pepper and set aside.
In a large shallow bowl, combine the cornmeal, flour, cayenne
and garlic powder.
One at a time, dredge the fillets in the flour mixture. Carefully press the breading into the fish then shake off excess flour before frying.
Place the coated fillets on the parchment lined baking sheet.
Let them sit for 10 minutes.
In one or two large skillets, over medium heat, bring the oil to 350º F.
Fill the pans halfway with the oil. Do not overfill.
Fry the fillets without crowding the pans. Cook for 3-4 minutes on each side.
Drain on a paper towel and serve immediately because the crispiness won't last very long!
Serve with collard greens.
Happy Kwanzaa!
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