Recipe

Pat's Southern-fried Panfish Recipe

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Ingredients

2 tbsps kosher salt, for dredge .
1/2 tsp white pepper .
2 c vegetable shortening (I use only Crisco!) .
2 tsps table salt, for marinade .
2 c all-purpose flour, divided .
2 large eggs, for drench .
1 quart water, for marinade & drench .
3/4 c yellow cornmeal .
24 oz bass fillets, 4 oz each

Directions

Step #1 Allow the fillets to marinade in salt water (use all the quart of water except for 4 tbsps), using the table salt, for 3 hrs in the refrigerator.
Step #2 After marination, pat the fillets very dry with paper towels.
Step #3 Pour one c of the flour into a small paper bag & drop in the fillets, & coat them lightly, one at a time, shaking off any excess flour.
Step #4 Reserve this flour for later use.
Step #5 Lay the fillets out on a piece of wax paper & allow them to sit for 20 mins.
Step #6 In a large skillet, heat the shortening until a few small drops of water crackle loudy in it.
Step #7 Using a fork or whisk, beat the eggs & the 4 tbsps of water together in a medium-sized bowl for at least 20 seconds & set aside.
Step #8 This will be your "drench".
Step #9 Mix together the flour from the bag, all remaining flour (1 c), the kosher salt, the corn meal & the white pepper on a platter.
Step #10 This will be your "dredge".
Step #11 Prepare one fillet at a time for frying by first dipping it in the egg "drench".
Step #12 Allow most of this to drip off & then dredge it in the flour mix on both sides.
Step #13 Shake very lightly to remove any notable hunks of flour & corn meal.
Step #14 Carefully lay each fillet into the very hot shortening.
Step #15 If it does not begin to fry as soon as possible, your shortening is not hot enough! Do not crowd the fillets in the skillet -- do as many batches as necessary to accommodate this.
Step #16 Allow each fillet to fry until lightly browned on the first side & then carefully turn it to the other side.
Step #17 When each fillet is lightly browned on both sides (about 7-10 mins total), the fish is done.
Step #18 It should be very white & flakey in the thickest part of the fillet.
Step #19 Serve with ketchup and/or tartar sauce as an entree, or, on sandwiches.
Enjoy the Pat's Southern-Fried Panfish recipe

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