It’s Lent - so Friday is fish day in our house. Tomorrow is oven-fried fish, buttons, salad and fruit salad for dessert.
BREADING FOR OVEN-FRIED FISH
1 c. self rising cornmeal
1/2 c. self rising flour
3/4 t. salt
1/2 t. white pepper
1/3 t. cayenne pepper
fresh minced garlic
2 T. peanut oil
1 large egg
1 t. cool tap water
Prepare egg wash by mixing egg with water. In another bowl, place cornmeal, flour, salt, pepper, cayenne pepper and garlic and blend well. This breading recipe will bread about 2 pounds of fillets. Rinse fillets and pat dry, then place them into the refrigerator for about 30 minutes. Next, place fillets in egg wash, then breading mix before placing them on sheet spread with peanut oil. Bake in preheated 375* F. oven for 5 minutes per side or until done.
Scrub potatoes; leaving skins on - slice into 1/4-inch slices. Toss in bowl with olive oil, salt, pepper, fresh garlic and fresh chopped parsley. Turn onto sprayed baking sheet. Bake until done, turning halfway through cooking. If desired, sprinkle with grated Cheddar, Monterey Jack, or cheese of choice. Return to oven for a minute to melt cheese.
Sliced roma tomatoes, sliced fresh mozzarella, red onion slices, drizzled with olive oil, sprinkled with salt, pepper, fresh minced garlic and basil.
Cubed honeydew, cubed canteloupe, halved strawberries, seedless grapes with whipped cream on top.