Dad will be so impressed when you serve this main dish on Father's day! You can choose his favorite fish to fry up.—Taste of Home Test Kitchen
- 2 large eggs
- 3/4 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1 teaspoon paprika
- 3 pounds walleye, bluegill or perch fillets
- Canola oil
- In a shallow bowl, whisk eggs. In a large resealable plastic bag, combine the flour, cornmeal, salt and paprika. Dip fillets in eggs, then roll in flour mixture.
- Add 1/4 in. of oil to a large cast-iron skillet; place skillet on grill rack over medium-hot heat. Fry fillets in oil in batches for 3-4 minutes on each side or until fish flakes easily with a fork. Yield: 6 servings.
Originally published as Campfire Fried Fish in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p202
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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