Fried Fish Fillet

• 6 fish fillets - we used Cod
• 1 cup cornmeal
• 1/2 cup gluten free flour mixture
• 1 teaspoon salt
• 1/2 teaspoon pepper

1. Using a large zippered storage bag, combine cornmeal, flour, pepper and salt.
2. Rinse fish and then carefully place individual peices into the bag, shaking gently until completely coated.
3. Immerse battered & coated fish into skillet that has 1/2 inch of hot cooking oil or shortening.
4. Fry each side until golden and crispy, about 4 minutes per side.
5. To ensure doneness, insert a fork into a fillet. They will flake apart when thoroughly cooked.
6. Drain on plate lined with paper towel.

I used Spectrum palm shortening.

© 2001, Diane Hartman, all rights reserved