Fried Bream

Recipe from Oxmoor House

More From Oxmoor House


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


  1. Rinse fish thoroughly in cold water; leave damp. Sprinkle fish with salt and pepper.
  2. 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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