Fried Bream

Oxmoor House
4 servings


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3 pounds pan-dressed bream
2 teaspoons salt
Pepper to taste
1 cup cornmeal
1 cup all-purpose flour
Vegetable oil


Rinse fish thoroughly in cold water; leave damp. Sprinkle fish with salt and pepper.

Combine cornmeal and flour. Dredge fish in cornmeal mixture. Fry in deep hot oil (375°) until fish float to the top and are golden brown; drain well. Place on a warm serving platter. Serve immediately.

Created date

February 2010