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Categories:Viewed: 128 - Published at: 6 years ago
Ingredients
- 2 1/4 pounds redfish fillets, cut into 6 equal portions
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 cup cornmeal
- Vegetable oil or lard
Method
- Sprinkle fish with salt and pepper; dredge in cornmeal. Fry in deep hot oil (375°) until fish float to the top and are golden brown. Drain on paper towels.
- Arrange fish around edge of a warm serving platter. Place sauce in a small bowl in center of platter. Serve immediately.