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IT AIN'T FRIDAY BUT IT'S A FISH FRY




Smell That?
That's the smell of crispy seasoned fried whiting. 
A rare find unless you get it frozen in the bag at your local supermarket. While I'm visiting my family in Brooklyn, I make sure to pick up a few pounds of fillet at the local seafood market and freeze them for later. If I really get the craving, I will get the frozen bag and make due. 


After thawing the whiting fillets in the refrigerator overnight, 
rinse them in cold water and place them in a plastic container. 

Pat them dry and season them with your choice of go to seasonings:
salt
pepper
seasoning salt
garlic powder 
paprika
I  always sit the container back in the refrigerator until it is fry time.



Add enough vegetable oil to a frying pan or skillet until it is 1/2 full and let it heat slowly. Oil will begin to pop when it gets hot. 
While oil is heating, add 1 TBSP of old bay seasoning to 2 cups of yellow corn meal. 


Dip each fish fillet in the seasoned corn meal and coat both sides.


Put on some Barry White, that's what I do when I'm cooking :)





Place in hot oil 3-4 pieces at a time. Do not overcrowd.


Fry until desired crispness on both sides. (about 4 minutes) 
Drain fish on paper towel. 



Now...I just wanted fish. Just a nice plate of hot fish. 
No ketchup. No tartar sauce. No condiments. No sides. 
I ate them just like this and I was very happy. 
Do You :)










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