Ingredients
4 whole fish (about 3/4 lb. each), heads and tails removed
bacon drippings
corn meal
salt and pepper
Method
Sources
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RecipeNLG
dataset
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Whole black gram — dal makhani, ma ki dal, creamy Punjabi lentils
5-ply bonded stainless — searing, fond development, deglazing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Whole black gram — dal makhani, ma ki dal, creamy Punjabi lentils
5-ply bonded stainless — searing, fond development, deglazing
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Wipe the fish with a cloth dipped in lightly salted water, about 1 teaspoon of salt per quart of water. Rub lightly with bacon drippings and roll thoroughly in corn meal. Dust with a little salt and pepper into cavities. Bacon drippings should be no less than 1/4-inch deep in the pan, no more than 1/2-inch deep and should be hot enough to brown a 1-inch cube of bread in 2 minutes, no hotter. Cook until fish is nicely browned on one side, then turn and brown on other side. Drain on paper before serving on heated plates.