1 1/2 lb fish fillets (pompano, trout, flounder)
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 large egg, beaten
1/4 cup cornmeal
2 tablespoons canola oil
Steps
- Preheat large sauté pan on medium. Season fish with salt and pepper. Dip fish in egg and coat with cornmeal.
- Place oil in pan, then add fish in batches; cook 3–5 minutes on each side and until crust is golden and fish separates easily. Drain on paper towels.
Always check fish for bones and cook to an internal temperature of 145°F.
Other Preparation Methods
- Bake: Preheat oven to 400°F. Coat baking dish with cooking spray. Season 1 1/2 lb fish with salt and pepper. Place fish in baking dish and top with 1 tablespoon chopped garlic and sliced onions. Bake fish 12–14 minutes and until opaque and separates easily.
- Grill: Preheat grill to medium. Season 1 1/2 lb fish with salt and pepper. Place fish on lightly oiled foil; grill 4–5 minutes on each side and until opaque and separates easily.
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