Master Recipe
Sautéed Breaded Fish Fillets
serves four
NOTE: Bread crumbs can turn soggy on moist fish fillets. We
found that cornmeal makes a crisper coating. You can't tuck the
ends of breaded fillets under because they won't brown. Therefore,
you will need to sauté the breaded fillets in two batches or use
two 12-inch skillets. Refer to figures 6, 7 and 8 for hints on breading fillets. Don't sauce
breaded fillets or they will become soggy. Instead, serve with
lemon wedges, garlic or herb mayonnaise, or tartar
sauce.
2 large eggs, lightly beaten
1 tablespoon water
3/4 cup all-purpose flour
1 cup cornmeal
11/2 pounds thin fish fillets, skinned (see figure 18), rinsed, and dried with paper towels (about 5 to 7 fillets, depending on thickness)
Salt and ground black pepper1/2 cup vegetable oil
INSTRUCTIONS:
1. Turn oven to 200 degrees. Place plate in oven for keeping cooked fillets warm while you prepare second batch.
2. Whisk egg with water in small, flat bowl. Measure flour and cornmeal onto separate pie tins.
3. Season fillets with salt and pepper to taste, then dredge them one at a time in flour, knocking off excess. Using tongs, dip each fillet into egg wash, letting excess drip off, then place each on bed of cornmeal. Press cornmeal lightly onto fillets with fingertips to ensure that it adheres to surface of fish.
4. Heat heavy-bottomed, 12-inch skillet over high heat until very hot, about 4 minutes. Add 1/4 cup oil, lay half the fillets in pan, and sauté, shaking pan occasionally to keep fillets from sticking, until golden brown, 11/2 to 2 minutes. Turn fish with spatula and continue sautéing on second side until golden, 1 to 2 minutes more. Transfer to plate in oven. Repeat process with remaining oil and fillets. Serve immediately.