Summary
| Yield | |
|---|---|
| Source | The TNH Test Kitchen |
| Prep Time | 15 minutes |
| Recipes | Seafood |
Description
Ingredients
- Firm white fish fillets--basa, halibut, etc.
- Masa de harina, aka corn tortilla flour
- lemon pepper
- lemon pepper
- Coconut oil
- Firm white fish fillets--basa, halibut, etc.
- Masa de harina, aka corn tortilla flour
- lemon pepper
- lemon pepper
- Coconut oil
Instructions
Melt enough coconut oil in a big, preferably cast iron, skillet to give you about 1/4 inch's worth on the bottom. Yes, coconut oil! it's good for you, honest! Do not substitute!
Meanwhile, have one cake pan partially filled with buttermilk, one with masa de harina. Season the masa liberally with lemon pepper, and I mean LIBERALLY. Mix it in well.
Dredge the fillets first in the buttermilk--let them sit a little bit in the buttermilk, a minute or two at least--and then in the masa. Fry till golden on each side, drain, eat. Now wasn't that fabulous?
If you have a goodly amount of leftover masa, make fritters: Beat an egg and add it to the masa, and add enough buttermilk to make a paste. Fry in small balls in the oil. Feed to your clamoring children to keep them from peeling off all the breading on the fillets before you can get them to the table.
Notes
This will work for any firm-fleshed white fish fillet. We use basa because it's cheap. Dover sole, as an example, is too delicate; it'll fall apart in this treatment.
Technorati Tags: Seafood
