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Crispy Fish, marinated in spiked buttermilk, coated with organic cornmeal is pan fried and served with a delicious Succotash

Cornmeal Crusted Fish Fingers

Crispy Fish, marinated in spiked buttermilk, coated with organic cornmeal is pan fried and served with a delicious Succotash and Modern Creole Tartar Sauce (see recipes)

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Crispy Fish, marinated in spiked buttermilk, coated with organic cornmeal is pan fried and served with a delicious Succotash

Ingredients

2 ½  pounds fresh scrod, or other firm white fish

1 cup buttermilk

1 large egg

1 teaspoon sea salt, divided – more for sprinkling 

1 ½ 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.

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