Basic Fish Fry

On the less frequent occasion that I fry fish, this is the recipe I use...Served with oven roasted potatoes and a tossed green salad, it's a dream meal!

• Ready In: 15 mins
• Serves: 6

Ingredients

• 2  lbs haddock fillets (see directions for substitution list)
• 1⁄4 cup evaporated milk (NOT condensed milk)
• 1⁄4 teaspoon black pepper
• 1⁄2 cup all-purpose flour
• 1⁄4 cup yellow cornmeal
• 1  teaspoon paprika
• 1 -2  tablespoon olive oil

Directions

1. In one pie plate, combine the milk and pepper; this is your 'wet' mix.
2. In another pie plate, combine the flour, cornmeal and paprika; this is your 'dry' mix.
3. In an electric skillet, heat the oil to 350°F.
4. Dip fish into the 'wet' mix, then roll in the 'dry' mix to cover completely.
5. Fry the fish filets, a few at a time, in the hot oil for approx 4 min or less per side, until the fish is nicely browned and serve.
6. Don't fry them all at the same time or you'll cool down the oil too much and it will have to heat back up to temperature (NOT a good thing).
7. If frying in a dutch oven, use a meat thermometer to check your oil temperature, before you fry.
8. If using a deep fryer machine, please follow your manufacturer's instructions/booklet.
9. Substitutions: if haddock isn't available, substitute hake, pollock, flounder, tilapia or cod instead; you can also use the SKIM version of evaporated milk.