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Skillet Deep-Fried Fish - Ed Gerdemann

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Edward Gerdemann

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This method produces the same result as deep frying but requires a lot less oil. It works well for nearly all white-meated fish. In a plastic bag combine one part flour to two parts cornmeal (the exact amount you use is determined by the amount of fish you want to fry). Add salt and lemon pepper and a dash of garlic powder to taste. I usually add some dill weed as well. Shake until thorougly mixed. Cut your fish fillets into two-inch chunks, drop them into the mixture and shake until they are completely coated. Fill a large skillet (cast iron works the best) halfway full of your favorite cooking oil. Heat the oil until it is just below the smoking point. These is essential to get that initial searing that is necessary for crispy fish. When the oil reaches the right temperature drop in the chunked fillets. Fry until crispy brown, turning if necessary to cook both sides. This should only take two to three minutes. Remove from the skillet into a dish lined with absorbant paper. Garnish with lemon wedges and serve with whatever sides you like. If need to fry a second batch, be sure to allow the oil to heat back up to the proper temperature before dropping the chunked fillets.
 
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