- 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.
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