Flander’s Fish and Chips
8 ounces fresh white fish*
2 cups flour
1 cup cornmeal
1 cup milk
1/2 cup water
Spicy Sauce, recipe follows
1 lemon, cut into wedges
*Note: You can use cod, flounder, haddock or any white fish of your choice
Heat oil to medium-high heat in large, flat skillet. Rinse fish in cold water and pat dry with paper towels. Combine flour and cornmeal together and set aside in large bowl. Combine egg, milk and water in a medium size bowl and whip together. Dip fish into milk mixture and then coat with cornmeal mixture.
Carefully lay fillets in the hot oil from front to back, being careful not to splash. Using tongs to do this is recommended. The oil should just cover the fish. Cook fish until golden brown, this should take about 4 to 7 minutes depending on your stove. To check doneness, break open fillet: it should be white all the way through, with no transparency. Serve with Spicy Sauce and wedge of lemon. Serves 4.
1 cup mayonnaise
1/2 cup sweet relish or dill relish
1/3 cup grated onion
4 dashes hot red pepper sauce
2 teaspoons blackening seasoning
Combine all ingredients thoroughly.