Bluegill or perch fillets—about 1 pound

1/3 cup yellow corn meal

1 1/2 cups flour

1/4 tsp. salt

1/2 tsp. black pepper

1/2 tsp. onion powder

1/4 tsp. garlic powder

1/2 tsp. paprika

1 tsp. dried parsley

1/2 tsp. dried oregano

1/4 tsp. cayenne pepper

1 egg


Combine corn meal, 1 cup flour and spices in a small bowl, mix well. Beat the egg and milk in another bowl. Remove the skin from the

fillets, wash with cold water and dry with paper towels. Put 1/2 cup flour in a plastic bag, add filets to the bag and shake to coat with the flour. Dip, one by one, into the egg mixture and then into the corn meal mixture. In a large frying pan, heat the corn oil, about 1/4 inch deep, to about 375’. Carefully place the filets into the hot oil. Fry until golden grown on all both sides.

For draining fried fish—I line a cookie sheet with paper towels and then place a cooling rack across the cookie sheet so it is elevated above the towels.  Put the fried fish on the cooling rack. The fish stay crispier and drain better—they are not ‘sitting’ in the oil on the paper towels.

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