Freeport Pan Fried Butterfish

Course : Fish
Serves: 6
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3 pounds dressed butterfish or fillets
1 cup shortening -- (to 1/4 inch depth)
1/2 cup white stone-ground cornmeal
3 tablespoons butter or substitute
2 tablespoons lemon juice
1 teaspoon seasoned salt
1 teaspoon salt
1 teaspoon pepper

Preparation / Directions:

Remove excess moisture from fish by patting briefly with paper towel. Place handful of cornmeal in strong paper or plastic sack. Place fish in sack a few at a time and shake sack to coat fish. Heat shortening in skillet until it just starts to smoke. Cut heat back to medium and place fish in skillet after shaking off excess cornmeal. Adjust heat so that fish fry quickly but do not burn. Using a turner and fork, turn fish when edges are crisp and brown. Cook 2-3 more minutes (this should brown second side) and remove to paper towels to drain. Immediately run a butter pattie or dab of margarine over each fish, sprinkle with salt, pepper and lemon juice to taste. Serve as soon as possible.


Nutritional Information:

0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

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