Prep 15 mins
Cook 5 mins
A family favorite my Aunt Sarah found in a 1985 Southern Living magazine. A great recipe starting out with frozen fish for that Saturday deep fry.
- 1⁄3 cup cornmeal
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 lb frozen perch or 1 lb flounder fillets, thawed
- vegetable oil
- Combine cornmeal, salt and pepper. Dredge fillets in cornmeal mixture. (Do not pat fish dry before dredging.).
- Fry fillets in deep hot oil (375 degrees) for 4 to 5 minute or till golden brown; drain on paper towels.