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STEPS
INGREDIENTS
Pour four cups of milk into your metal bowl and squirt a little bit of mustard in there too, then whisk them together. Then pour four cups of flour into your ziplock bag and add your seasoning

Pour four cups of milk into your metal bowl and squirt a little bit of mustard in there too, then whisk them together. Then pour four cups of flour into your ziplock bag and add your seasoning

Cut off any dark or red meat (this will taste bad). Then cut your fish into pieces about the size of three of your fingers.

Cut off any dark or red meat (this will taste bad). Then cut your fish into pieces about the size of three of your fingers.

Put your fish into the milk/ mustard mix and let it soak for at least thirty minutes.

In the meantime, pour the vegetable oil into the pan until you have about half an inch of oil in the pan. Put it on the stove on high.

In the meantime, pour the vegetable oil into the pan until you have about half an inch of oil in the pan. Put it on the stove on high.

Move the fish from the milk mix into the ziplock containing the cornmeal. Seal the ziplock bag and shake until the fish have a thin layer of cornmeal on them.

Move the fish from the milk mix into the ziplock containing the cornmeal. Seal the ziplock bag and shake until the fish have a thin layer of cornmeal on them.

Carefully place the fish into the hot oil. Let it sit for about        2 1/2 minutes and then flip to the other side and let sit for another 2 1/2 minutes. Remove from hot pan and let cool.

Carefully place the fish into the hot oil. Let it sit for about 2 1/2 minutes and then flip to the other side and let sit for another 2 1/2 minutes. Remove from hot pan and let cool.

Serve with fries and Enjoy!

Serve with fries and Enjoy!

  • 1.0 White Fish Filet
  • 4.0c Vegatable Oil
  • 4.0c Milk
  • Yellow Mustard
  • Large Frying Pan
  • Yellow Corn Meal
  • 3.0Tbsp Your Favorite Seasoning (Tony Chacher's)
  • Gallon Ziplock Bag
  • Metal Bowl
  • Sharp Knife