*Southern Fried Fish Fillets

Served in the local "fish camps" in North Carolina with French fries, Carolina Cole Slaw, Hush Puppies and iced tea. The cornmeal breading is excellent for any fried fish. Brian and I always cook catfish this way. In the South, when you order a fish fry what you get is cornmeal breaded catfish.

For a New Orleans version of this recipe, use 1 - 2 Tbsp. Creole Seasoning in place of the paprika, pepper, cayenne. Serve with Creole Tartar Sauce and Hush Puppies on the side.

2 pounds fresh ocean perch, catfish or other fish fillets
3/4 cup all-purpose flour
3/4 cup yellow corn meal
1 tablespoon salt (we use just 1 teaspoon)
2 teaspoons paprika
1 teaspoon pepper
1 teaspoon cayenne
1 egg
2 tablespoons milk
Vegetable oil for frying
Lemon wedges, for serving

Rinse fillets; pat dry thoroughly with paper towels.

Place flour in a pie plate. In a second pie plate, combine cornmeal and seasonings. In a third pie plate, beat egg and milk until frothy.

Heat 1/2-inch of oil in a large cast-iron skillet to 375 degrees.

Coat fillets in flour; shake off excess. Dip into egg mixture; coat with cornmeal mixture.

Fry skin-side down in hot oil 2-3 minutes; turn and cook 2-3 minutes more or until golden brown

Drain on paper towels and keep warm until all fish are cooked. Serve immediately with lots of lemon wedges

Serves: 4