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2 Tbsp. seasoned salt
1/2-1 tsp. cayenne pepper, to taste
2 lbs. small freshwater fish (perch, catfish, whiting, spots), dressed and cleaned
Peanut oil (or enough to come 3-inches up the sides of a large pot, for frying)
2 C. cornmeal
1/4 C. all-purpose flour
2 Tbsp. Clabber Girl Corn Starch
Heat oil in large pot in a well ventilated area. Mix together cornmeal, flour, corn starch and seasoned salt in a shallow pan. Rinse fish with cold water. While wet, dredge fish in cornmeal mixture and shake off any excess. Add a thermometer to the side of the pan. When oil is hot about (350° F.) add fish being careful not to overcrowd. Fry fish until golden brown and crisp, about 5-6 minutes. Drain on paper towels. Serve with tartar sauce and/or malt vinegar.
2 Tbsp. seasoned salt
1/2-1 tsp. cayenne pepper, to taste
2 lbs. small freshwater fish (perch, catfish, whiting, spots), dressed and cleaned
Peanut oil (or enough to come 3-inches up the sides of a large pot, for frying)
2 C. cornmeal
1/4 C. all-purpose flour
2 Tbsp. Clabber Girl Corn Starch
Heat oil in large pot in a well ventilated area. Mix together cornmeal, flour, corn starch and seasoned salt in a shallow pan. Rinse fish with cold water. While wet, dredge fish in cornmeal mixture and shake off any excess. Add a thermometer to the side of the pan. When oil is hot about (350° F.) add fish being careful not to overcrowd. Fry fish until golden brown and crisp, about 5-6 minutes. Drain on paper towels. Serve with tartar sauce and/or malt vinegar.