Ms. Nancy's Nook : Charlie's Fish Fry

There are definite advantages to living near the Gulf of Mexico. My husband, Charlie, loves to go fishing, and then we have a Fish Fry! Check out his recipes!

Deep Fried Fish

Directions:

1. Catch the fish! Red Fish, Speckled Trout, Blue Catfish, and an occasional Flounder are the "keepers".

2. Filet the fish. Soak in salt water a minimum of 2 hours, or overnight.

3. Rinse the fillets well. Place fillets in a colander to drain.

4. Put Canola Oil or Vegetable Oil in a large deep fryer. Preheat to 400 degrees.

5. Put 2 tablespoons all-purpose flour and 1 cup self-rising white cornmeal mix in a gallon Zip-lock bag. Place damp (not wet) fillets in the bag and shake. Remove, dusting off any excess. Drop into hot oil, and fry until browned. This usually takes 3-4 minutes. Drain on paper towels.

Note: Adjust the amount of batter mixture to the amount of fillets that you plan to fry. Discard extra batter mixture!

Blackened Fish

For this recipe, Charlie uses Red Fish or Blue Catfish.

Follow the directions above for catching, soaking, and rinsing the fish.

Preheat a cast iron skillet on medium-high heat. Turn heat down to medium. Saute sliced green bell peppers and sliced onions in a small amount of canola oil.

Coat both sides of the fillets with your favorite Blackening Spice. Charlie makes a mixture of Black Pepper, Garlic Powder, and Morton's Nature's Seasonings or Morton's Season-All.

When the vegetables are sauteed, add 1/2 tablespoon of butter. Add the seasoned fillets to the skillet along with the vegetables. Brown fillets on each side 2-4 minutes, depending on thickness of fillets and personal preference.

Drain and cook canned spinach until very dry. Add spinach to a serving plate, and "splash" with white vinegar. Add cooked fillets and vegetables.

Nancy's "Special Order" Fish

This recipe allows me to eat fish, even with my diet restrictions!

Spray skillet with Pam Cooking Spray. Saute a small amount of chopped sweet onion. Fry fillets 2-4 minutes per side.