Pan-Fried Bluefish with Cormeal Breading

Don't let the colour of those fillets fool you. This is one more good fish in my book. You might hear a different opinion on that somewhere else though. Some folks think the Bluefish has a very "fishy" taste but I didn't think that was the case. I've also been told that you have to drain the blood from these fish right after you catch them so they avoid having a foul taste to them.

1 lb bluefish fillets
1 cup all-purpose flour, unbleached
1 cup cornmeal
1 cup milk
1 tsp. kosher salt
1 tsp. paprika
½ tsp. black pepper, freshly ground
½ tsp. garlic powder
½ tsp. cayenne pepper
oil, for frying

Lightly rinse fish fillets and place on paper towel lined plate to drain.

Setup your dredging station with flour, milk, and cornmeal, each in separate containers.

Dredge each fillet, one at a time, through the flour, coating both sides well.

Dip into milk, coating both sides, place fillets side by side on a plate.

Sprinkle fillets lightly with seasonings, salt, black pepper, garlic powder, cayenne pepper, paprika.

Dredge fillets, one at a time, through the cornmeal, coating both sides.

Place coated fillets, side by side on a plate and let rest for about 5 minutes.

Add about ½" to a skillet placed over medium to medium-high heat.

Test oil for proper frying temperature by sprinkling a pinch of cornmeal into the oil. If it sinks to the bottom, oil is not hot enough. If the cornmeal "dances" across the top, oil is ready. If using a thermometer, oil should be at about 350°F or slightly higher.

Carefully add fillets, one at a time, into the hot oil. It's hot and may splatter so use caution.

Add other fillets into the pan, one at a time but do not crowd the pan. They need room to cook.

Cook fillets for about 2-3 minutes or until the bottom edges begin to slightly brown. Carefully turn each fillet and let cook another 1-2 minutes until done.

Remove fillets from hot oil, place on a plate lined with paper towels to drain.

Serve hot.

Makes 2-4 servings.

Cook's Notes: This recipe can be used for most any type of good frying fish. Season to taste according to your personal preferences. Fillets may also be fried in a deep fryer if you have one.