It was our turn this week to host dinner with Izzy.
It’s always fun to share some of our favorite recipes with the ones we love, so we smoked up the house with a fish fry.
There was breaded fish made with coarse cornmeal served with garlicky roasted potatoes and sauteed swiss chard and kale. In the middle of the table there were dishes of tartar and cocktail sauce and slices of lemon.
No one seemed to mind the smoky fog as we delighted in the fact that we are now eating dinner without having to turn on a single light!
Chris’s Fish Fry
4 fillets of atalantic cod, talapia or sea bass
2 eggs beaten
1/2 cup unbleached flour
1 1/2 cup coarse cornmeal
Olive oil or coconut oil
Salt and Pepper to taste
In a large cast iron pan heat 1/2 inch of olive or coconut oil at medium to high heat.
Coat fillet in flour on both sides.
Dip floured fillet in egg wash, coat entirely.
Coat fillet heavily in cornmeal.
Fry in oil on both sides until cornmeal turns golden brown. About 3 minutes on each side.
Drain on a paper towel.