1 Whole Fish per person, cleaned
1 Cup Corn Meal
1 teaspoon Salt
1/2 teaspoon Black Pepper
3 Tablespoons Butte
10 Tablespoons Vegetable Oil
*Note: The recipe for the dredging is for up to 6 fish. If you are making more, just double the recipe for the dry ingredients. Also, the oil and butter is based on the use of a large electric skillet. You may need to adjust the amount depending on your pan. You want just enough to cover the bottom of the fish but not cover both sides while cooking.
- Heat a large pan over medium heat with oil and butter.
- Mix the dry ingredients in a large dish.
- Dredge each fish into the mixture. If you are using whole fish, make sure to sprinkle the interior of the fish with the dry ingredients as well.
- When the oil and butter are hot, place the fish into the pan. DO NOT OVERCROWD! Overcrowding will prohibit browning and result in a soggy fish.
- Cook each fish for 4-5 minutes per side or until brown and cooked through. Make sure to spook some of the oil into the interior of the fish to cook the rib area (You will not have to do this if you are using fillets. Also, fillets will cook quicker so keep a close eye on them.)
- Remove from the pan and serve immediately.