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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