Directions

Prior to cooking, soak the thawed fillets in a mixture of ½ milk and ½ water in a shallow dish or bowl. Cover, place in the refrigerator and soak for 30-60 minutes. Remove the fish from the soak, rinse gently and quickly under cold water, then pat dry with paper towel. Mix 1 cup of all-purpose flour, 1 teaspoon salt and 1/2 teaspoon black pepper in a shallow dish. Dredge the fillets to dust the fish entirely. Heat ½ inch of peanut or other high smoke point oil in a large skillet. Heat oil to 350-360 degrees. Place enough fillets to cover the pan without touching in each batch and fry until you see a golden edge. Try not to disturb the fillets as this will break them up. Then carefully turn them over and finish for 2-3 minutes. Place on a warm plate covered with paper towel. If doing multiple batches, place a plate in a preheated 200-degree oven to keep warm. After each batch, let the oil recover until it gets to at least 350 but not over 375 degrees. This will cook the fish quickly to a crispy golden color but not allow them to get oil logged. Leftovers make great fish sandwiches the day after if placed in a preheated 350-degree oven for about 3-5 minutes until heated through. Microwaving will make them mushy and may hurt the nutritional values. Enjoy with your favorite tartar or seafood sauce.