1 cup milk + 1 tablespoon lemon juice (or 1 cup buttermilk)
1 tablespoon fresh parsley, minced
1/4 teaspoon salt
Tabasco sauce to taste, a few dashes
For the breading:
1 cup cornmeal
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 teaspoon salt
Oil for frying (about 3 cups)
Instructions
Cut fish into pieces about 1″ wide by 4″ long.
Combine marinade ingredients and immerse fish in marinade. Allow to sit at room temperature for 10-30 minutes. (Now’s a great time to make your tartar sauce and coleslaw!)
Combine the breading ingredients in a shallow bowl. Coat each piece of fish and set aside to rest while your oil gets up to temperature.
Heat 1/2″ of oil in a large skillet to 360-365 degrees F.
Fry a few pieces at a time (don’t over crowd the skillet) for about 2 minutes on each side, or until they float away from the bottom of the skillet.
Drain on a rack over paper for at least 3 minutes to avoid burning your mouth. Them fishes is HOT!