8 servings

How to Make It

Step 1

Sprinkle salt over each fish; cover and let stand at room temperature 1 hour.

Step 2

Dredge fish in cornmeal. Carefully drop fish into deep hot oil (370°). Fry until fish float to the top and are golden brown. Drain well on paper towels, and serve immediately with tartar sauce.

Oxmoor House Homestyle Recipes

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