Fried or Sauteed Fish

1 part fine cracker crumbs or packaged cracker meal
1 part white stone ground corn meal
1 part flour
Fish fillets or chunks

Stir dry ingredients together.  Can be stored in refrigerator to use when you need it.  Sprinkle fish with Cavendars, Cajun seasoning, or whatever you like in the way of seasoning.  Michael uses salt, pepper, and garlic powder.  He rubs the fish generously with Crystal hot sauce before covering with breading mix. 

 

Put some of the breading mixture in a cake pan or in a ziplock bag.  Roll or shake fish in breading mixture. 

 

For sauted fillets, heat butter and/or olive oil on griddle or in iron frying pan on medium high heat.  Griddle or pan should be hot before the oil is added.  Sauté the fish on each side until golden and crusty. 

 

For deep frying, heat oil and add breaded fish chunks or fillets. Fry until crisp and golden.  Drain on absorbent paper or in a brown grocery bag (with the top open).  Discard remainder of used breading.

 
We have eaten a lot of fish cooked like this.  Fillets should not be too thick for sautèing.  The breading mixture can also be used for fried oysters.  Dip oysters in egg beaten with a little milk, then breading mix.