VERIFIED BY 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
Reviews forCampfire Fried Fish
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Reviewed Mar. 19, 2014
"Great recipe! I was looking for a recipe for breaded fish that I could fry on the stove. I am glad it called for using a cast iron skillet. I used this recipe to fry cod, and everyone really enjoyed it. Thanks for such a good recipe!"