Fish Fry

This week I am sharing a quick and easy recipe – fish fry.  I’ve tried several varieties with this recipe; all have been successful.  My favorite two are cashews & cornmeal – just change this one ingredient, leaving all the rest the same for a delicious change.  I’ve also used both tilapia & salmon with this as well – both work well with this recipe.  It would also work well with most any other fish.

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3/4 cup flour (I prefer unbleached, all-purpose)

1 cup cornmeal OR ground up cashews

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Salt (I use the pink Himalayan salt in a grinder – 3-4 grinds or so, to taste

1-2 teaspoons hot and smoky seasoning (use your favorite & use more if you want a deep smoky flavor)

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1 teaspoon onion powder

1 1/2 teaspoon garlic powder

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Whisk all ingredients together.

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To cook fish (2 servings)

2 tilapia filets, thawed; rinsed & patted dry

3/4 cup cashew milk (or your choice of milk)

3/4 – 1 cup of fish fry mixture

Put the fish fry mixture in a long bowl and pour the milk in a separate long bowl.

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Heat about 1 tablespoon olive oil over medium heat.

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Dip the fish filet in milk & dip in fish fry mixture.

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Carefully lower coated fish in hot oil and cook 3 minutes or so, until golden; carefully flip to the other side & cook another 3 minutes or so until golden.

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Drain well on paper towels a minute or two & serve hot.

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What fish would you try this on?

 

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