Fried fish is a Southern tradition – no one does it better than folks from these parts. You can keep the fish in a warm oven while frying it all up, although there’s a good chance it will get snatched as soon as it’s cool enough to grab!
Fried Fish Ingredients
- 1 Large Egg
- 4 Cups Milk
- 3 Cups Yellow Cornmeal
- 9 tablespoons W’ham Seasoning – Original Mild
- 2 lbs freshwater fish fillets, such as bass, catfish, crappie, sunfish or bream
- Vegetable Oil for frying
Whisk the egg, 1 tablespoon seasoning and milk together in a shallow bowl. Soak the fish fillets in the mixture for about 20 minutes.
Preheat Oven to 200° F.
Combine the remaining seasoning mix and cornmeal in a paper or plastic bag.
Lift the fillets from the milk and egg mixture and put them, one fillet at a time, in the bag shaking to coat on both sides.
As each fillet is coated lay it on a waxed paper lined baking sheet.
Pour oil into a deep-fat fryer or into a large heavy frying pan to a depth of 2 inches. Heat over high heat unitl the oil reashes 375° .
Using tongs, put 2 or 3 fillets in the oil and fry for 2 to 3 minutes, turning once or twice, until crispy brown. Do not crowd the pan.
Remove the fillets from the oil and drain on paper towels.
If frying in batches let the oil return to 375° F between each one.
Put the fillets in the warm oven while frying the rest or serve immediately.