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Add a photoRaciónes: 6
Ingredientes
- 2 lb rockfish, halibut, or possibly ling-
- 1 x cod filets (1/2-3/4 inch 1 thick)
- 1 x salt and pepper
- 1/2 c. yellow cornmeal
- 1/2 c. all-purpose flour
- 1/2 c. buttermilk
- 1/4 c. butter or possibly margarine
- 1/4 c. salad oil or possibly solid vegetable
- 1 x shortening
- 1 x tangy fish sauce (recipe to 1 follow)
Direcciones
- Prepare the Tangy Fish Sauce.
- Rinse fish and pat dry; cut into 6 equal pcs, if necessary.
- Sprinkle fish with salt and pepper. In a shallow bowl, combine cornmeal and flour. Pour buttermilk into another shallow bowl. Dip each piece of fish in buttermilk and drain briefly; then dip in cornmeal mix to coat lightly on both sides. Set aside.
- Heat butter in oil in a wide frying pan over medium heat. Add in fish, arranging it in a single layer. Cook, turning once, till browned on both sides and just opaque but still moist in thickest part; cut to test (about 5 min). Serve immediately with Tangy Fish Sauce.
- 1 Kitchen Cabinet
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 6 servings | |
| Calories 388 | |
| Calories from Fat 173 | 45% |
| Total Fat 19.6g | 25% |
| Saturated Fat 7.1g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 170mg | 7% |
| Potassium 696mg | 20% |
| Total Carbs 19.42g | 5% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.23g | 1% |
| Protein 31.98g | 51% |
