Serves:

Ingredients:

2 lb Rockfish, halibut, or ling-
Cod filets (1/2-3/4 inch
Thick)
Salt and pepper
1/2 c Yellow cornmeal
1/2 c All-purpose flour
1/2 c Buttermilk
1/4 c Butter or margarine
1/4 c Salad oil or solid vegetable
Shortening
Tangy Fish Sauce (recipe to
Follow)

Method:

Prepare the Tangy Fish Sauce.
Rinse fish and pat dry; cut into 6 equal pieces, 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 mixture to coat lightly on both sides.
Set aside.
Melt butter in oil in a wide frying pan over medium heat.
Add fish, arranging it in a single layer.
Cook, turning once, until browned on both sides and just opaque but still moist in thickest part; cut to test (about 5 minutes).
Serve immediately with Tangy Fish Sauce.
1 Kitchen Cabinet Sunset Publishing Corporation Menlo Park, California MM Format by John Hartman Indianapolis, IN