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)
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.
In a large bowl, mix together the coating ingredients: cornmeal, flour, remaining 1/2 teaspoon salt and cajun seasonings.
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.
Repeat, adding the remaining 1/4 cup of oil to the skillet- until all the fish is coated and cooked.
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.
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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