Fried Fish "Kish-Style"
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon Cajun seasoning to taste
- Freshly-ground black pepper to taste
- 1 cup cornflake crumbs
- 4 smallmouth bass filets - (6 oz ea) rinsed, blotted dry
- Shortening or canola oil for frying
- Tartar sauce and/or ketchup for serving
Combine eggs, salt, Cajun seasoning and pepper in shallow pie plate or soup bowl. Mix with fork until frothy. Put crumbs in another shallow plate. Dip 1 filet at a time into egg mixture, then coat with crumbs. Place in single layer on baking sheet covered with piece of wax paper. Chill at least 30 minutes or up to 2 hours.
Heat 1/2 inch shortening or oil in large skillet over medium-high heat. When hot (test with cornflake crumb; it should sizzle), fry filets until very brown, about 3 minutes each side, longer if fish is thick. (Fry in batches if necessary to prevent crowding.)
Transfer to paper-towel-lined baking sheet. To keep warm as rest are fried, place in 225 degree oven. Serve hot with tartar sauce and/or ketchup.
This recipe yields 4 servings.
Each serving: 302 calories; 777 mg sodium; 169 mg cholesterol; 21 grams fat; 3 grams carbohydrates; 23 grams protein; 0.02 gram fiber.