Gulf City Fried Redfish

Oxmoor House
6 servings


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2 1/4 pounds redfish fillets, cut into 6 equal portions
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 cup cornmeal
Vegetable oil or lard


Sprinkle fish with salt and pepper; dredge in cornmeal. Fry in deep hot oil (375°) until fish float to the top and are golden brown. Drain on paper towels.

Arrange fish around edge of a warm serving platter. Place sauce in a small bowl in center of platter. Serve immediately.

Created date

February 2010