Yield
2 to 4 servings

How to Make It

Step 1

Rinse fish thoroughly in cold water; pat dry. Sprinkle fish with salt and pepper. Roll fish in flour; dip in egg, and dredge in cornmeal.

Step 2

Heat butter and oil in a large skillet over medium-high heat. Add fish, and cook until golden brown, turning once. (Fish is done when it flakes easily when tested with a fork.) Drain well on paper towels. Transfer fish to a serving platter, and garnish with lemon slices. Serve with Remoulade Sauce.

Oxmoor House Homestyle Recipes

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