Cornmeal-Crusted Fish Fillets
- 1/3 cup mayonnaise
- 2 tablespoons pickle relish or finely chopped dill pickle
- 1 teaspoon grainy mustard
- 4 5- to 6-oz. thin white fish fillets, such as flounder
- Salt
- 1/4 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1/2 cup yellow cornmeal
- 2 teaspoons paprika
- 7 tablespoons olive oil
- Combine mayonnaise, relish and mustard in a small bowl.
- Sprinkle fish with salt. Place flour in a shallow bowl. Place eggs in another bowl. Combine cornmeal and paprika in a third bowl. Dip fillets in flour, then egg, then cornmeal, shaking off excess.
- Warm half of oil in a large nonstick skillet over medium-high heat. Cook fish, working in batches and adding more oil if necessary, turning once, until golden and firm, 2 to 3 minutes per side, depending on thickness. (Wipe out skillet between batches.) Serve with sauce.
mayonnaise, pickle relish, grainy mustard, salt, allpurpose, eggs, yellow cornmeal, paprika, olive oil
Taken from www.myrecipes.com/recipe/cornmeal-crusted-fish-fillets (may not work)