Fried Fish and Jalapeno Cornbread

Panko Crusted Fish

Defrost fish in pan of cold water in sink changing water often for about and hour or so. Wash and dry well. Take about 3-4 eggs and mix well in bowl adding black or red pepper to egg mixture. Leave in the refrigerator for an hour or so.

Pat each fish fillet well with bread crumbs and place back in refrigerator for about an hour.

Get your skillet very hot and add oil to coat about half inch. Once oil is hot add the fish. The easiest way to tell if the oil is hot enough is to dip the butt end of your wooden spoon into the oil...If it starts to sizzle immediately then your oil is ready to go.  Cook for about 3 minutes per side or until golden brown. Drain on paper towels.

Serve with Ketchup and horseradish with a squeeze of lemon. You should make this in advance and let sit in refrigerator.

You can try this method with Chicken as Well. 

Jalapeno Corn Bread

Ingredients

1 egg, beaten

1/2 cup milk

1 6oz pkg of cornbread mix. I prefer Gladiola

2/3 cup shredded cheddar cheese

2/3 cup cream-style corn

2 tablespoons chopped onion

4 tablespoons chopped fresh jalapeno chilies

Heat oven to 400 degrees. Grease 8 inch oven proof skillet or square pan. Place in oven for 8-10 minutes or until hot. 

Combine remaining ingredients in large mixing bowl; mix well and then pour into hot skillet/pan

Bake at 400 degrees for 20-25 or until golden brown.

Other suggested sides: Pinto Beans, Coleslaw, or Corn.

Thanks Dad and Joanie for the help!