Originally posted on November 24, 2007 on "Cookin' With Cyndi"
With a week off for Thanksgiving, we returned to one of our favorite winter camping places, Lake Mead. Gary had moved his motorhome to Echo Bay since Overton Beach had closed, and he invited us there to do some fishing. (Well, he invited Don to do some fishing - I enjoyed hours and hours of uninterrupted stitching time.) The bucket above represents only one afternoon of fishing, and was turned into 4 meals' worth of boneless striper fillets - plus one catfish. We ate fried fish two nights, and brought home 5 meals' worth of fish. So now I need to share with you the best way to make fried fish! This is how Gary makes it.
Fried Fish (Striper or Catfish)
1 cup Stovetop Stuffing mix (any flavor)
1 cup cornmeal
1 teaspoon Mrs. Dash seasoning
1 cup flour
1/2 cup milk
8-10 boneless striped bass or catfish fillets
vegetable oil (about 1/2" deep in a large skillet)
Put stuffing mix in a plastic or brown paper bag. Use a rolling pin (a can of vegetables will do in a pinch!) to crush the cubes. Combine stuffing mix, cornmeal, and Mrs. Dash in a large bowl. Place flour in a large plastic or brown paper bag. Combine eggs and milk in a shallow bowl. Shake fish fillets in flour until coated, and place in egg-milk bath. Then dredge in cornmeal-stuffing mixture, and add to hot oil. Fry until lightly browned on each side.