Fried Fish Fillets, How to Fry Flounder, Pollock fish, Cod
Fried Fish Fillets
Any kind of fish can be prepared in this manner.
Fresh fish fillets, washed
Milk to cover
Cornmeal to coat
Salt and pepper to taste
Oil for frying
About 30 minutes before you want to start frying, put the fillets in a shallow bowl and cover with milk. Refrigerate.
Drain the milk off the fish, pat fish dry, and dredge in the cornmeal, making sure it is well coated.
Fry in the hot oil until golden.
Try to turn only once.
Drain on absorbent paper and keep warm.
Serve with homemade Tartar Sauce.
Tartar Sauce
1 cup mayonnaise
2 Tbsp sweet pickles, chopped fine
¼ tsp Dijon mustard
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