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Ingredients
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cornmeal
- 1 tablespoon sherry or brandy, optional
- 1 jar prepared mustard
Method
- Heat oil until it pops when sprinkled with a drop of water.
- Pat fish dry, then brush with mustard, (mixed with sherry or brandy if desired).
- Sift cornmeal, salt and pepper into bag.
- Add 2 or 3 steaks or fillets, or 1 whole fish; close and shake.
- Drop fish carefully into hot oil; fry until lightly browned.
- Drain well on paper.
- Keep fish warm and crisp in a closed paper sack.
