Louisiana Fish and Fries
There is a restaurant in the USA Deep South that sells over 500 serves a day of this dish but they use catfish. Unfortunately, we don’t have catfish so use seabass instead and be happy!
Ingredients
Method:
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Sea bass, 10 portions 150.0 g
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Plain flour 200.0 g
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Eggs 8.0 pc
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Corn meal or polenta, fine 500.0 g
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French fries and salad, to serve
Preparation
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Method:
- Thinly slice the fish to resemble thin schnitzels.
- Coat the fish in the flour, egg and then cornmeal. Deep fry until cooked through and golden.
- Serve fish with French fries and a ranch slaw salad.
