Spicy Pan Fried Fish

  • 3 lbs fresh or thawed fish fillets or small pan fish
  • 1 cup yellow Aunt Jemima corn meal
  • 1/2 cup flour
  • 1 1/2 teaspoon paprika
  • 1 teaspoon seasoned salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon crushed red peppers
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon onion powder
  • 1 teaspoon lemon and pepper seasoning
  • 1 cup buttermilk
  • vegetable oil
  • Louisiana hot sauce

Cut fillets into serving portions. In a shallow dish, combine cornmeal, flour, and seasonings. Blend well. Dip fish in buttermilk, then dredge in the cornmeal mixture to coat well. In a large skillet, heat oil to 375 degrees. Fry fish 4 to 5 minutes or until fish flakes easily when tested with a fork, turning to brown on both sides. If you have a deep fryer, the fish should sink to the bottom and float to the top when cooked. Drain on paper towels. Serve with hot sauce.

  • Yields: 6 to 8 servings
  • Preparation Time: 30 minutes
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