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.
3/4 cup flour (I prefer unbleached, all-purpose)
1 cup cornmeal OR ground up cashews
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)
1 teaspoon onion powder
1 1/2 teaspoon garlic powder
Whisk all ingredients together.
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.
Heat about 1 tablespoon olive oil over medium heat.
Dip the fish filet in milk & dip in fish fry mixture.
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.
Drain well on paper towels a minute or two & serve hot.
What fish would you try this on?
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