I sooooo wish I had a photo for this recipe, but I totally forgot to take one the last time I made it!! GRRR! Sorry fans!
My hubby is big into fishing ... it is probably his favorite hobby next to hunting. He's goes fishing quiet frequently. We usually freeze his catch and then have a big fish fry with our close friends in the summer. From time to time, though, he will clean it and have me cook it the same day.
Here's the big thing that you need to know ... I HATE ALL SEAFOOD AND FISH! Apparently, though, my pan fried fish is amazingly delicious! I wouldn't know because in all honesty I have never eaten it. My husband and children rave over it and can devour a huge tray of it in one meal! I am going to share my secret with you.
So, you of course need to clean and filet your fish. I don't do this part ... it's hubby's job ;) I really never even know what kind of fish it is that I am cooking. It is most likely bluegill and crappie most of the time. Keep in mind that you will need to adjust amounts according to how much fish you are cooking.
Lightly beat 2 farm fresh eggs in a shallow dish. In another shallow dish combine 1 cup of flour and 1 cup of yellow corn meal. Season to your taste with salt, pepper and paprika. Combine well. Warm about 1/2 to 1 inch of coconut oil over medium heat in a skillet with deep sides. (Notes on this ... more fish = more oil that's why I put the range there, heat will need to be adjusted to your stove but coconut oil in my experiences needs to cook at a lower temp than vegetable or canola oil)
Dip the fish in the egg and coat on both sides, then coat in the flour/corn meal mixture. Pan fry until golden on both sides ... about 5 minutes per side (again it will depend a little on how your stove cooks). Fish cooks very quickly and it is VERY important not to over cook it. When cut open it should be white and a little flaky. Eat it while it's hot!!