Cornmeal Crusted Fish Fingers

Ingredients

• 2 1/2  pounds fresh scrod, or other firm white fish
• 1 cup buttermilk
• 1 large egg
• 1 teaspoon sea salt, divided - more for sprinkling 
• 1 1/2 teaspoons hot sauce 
• ¾ cup organic yellow cornmeal
• ¼ cup gluten-free all purpose flour, or regular flour 
• 1 ½ teaspoons cajun sesonings, salt-free
• ½ cup neutral oil*, such as safflower

Instructions

1. Cut scrod into 1 1/2" x 3" pieces. Whisk together in a medium sized bowl: buttermilk, egg, 1/2 t. sea salt and hot sauce. Set aside for 15 minutes at room temperature.
2. In a large bowl, mix together the coating ingredients: cornmeal, flour, remaining 1/2 teaspoon salt and cajun seasonings.
3. Heat 1/4 cup of oil in a cast iron skillet. Raise heat to medium-high. With a fork, take out a piece of fish from the buttermilk marinade. Let excess drip away. Add fish to coating bowl. Coat 5 pieces of fish at a time. Add to the oil, quickly repeat until about 10 pieces are in the skillet. Cook until colored and crispy on the first side, about 4 minutes. Turn over with a fork or tongs. Turn heat down on second side to medium heat, and cook until golden all over, about 4 more minutes. Remove to a parchment lined rimmed baking tray.
4. Repeat, adding the remaining 1/4 cup of oil to the skillet- until all the fish is coated and cooked.
5. Serve with lemon wedges, Modern Creole Tartar Sauce (it's yummy!), Karen's Skillet Succotash and garnish with parsley leaves. Sprinkle with a little sea salt if desired.
6. The fish should be cooked through - it flakes quite quickly. If pieces are quite large, (fat) cook in a 350 degree oven for 5 minutes until done, after pan frying.

Recipe can be modified, and cook larger pieces of fish fillets.
* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”

This recipe may not be reproduced without the consent of its author, Karen Sheer.