Cornmeal Crusted Skillet Fish
There is a children’s book called Grandpa’s Farm that gives me such warm fuzzies that it’s all I can do not to sell up our little cottage in the suburbs and move to the country. Children’s books have such a way of distilling everyday life into the simple beauty of ordinary moments done with care. This lovely book follows a boy and his Grandfather as they amble through their chores for the day until they are free to spend their afternoon fishing for their dinner. The book ends with a simple picture of the boy and old man preparing a cornmeal crusted pan-fried fish with veggies from the garden. It’s beautiful! This meal is my ode to simple, beautiful living even when the fish isn’t caught on my property and the veggies aren’t grown in my own garden.
Ingredients:
1/4 cup olive oil
4 white fish fillets (haddock, cod, flounder, whatever you have will work!)
1 lemon
salt and pepper to taste
1 cup cornmeal
Directions:
Pat dry your fish fillets and squeeze the lemon juice over top of each. Let it sit for about 5 minutes or so. While this is happening, preheat a wide skillet to medium heat. Season the fish with salt and pepper on each side. Pour out the cornmeal on a shallow plate and press the fish filets into it. Flip and coat the other side. Put about 2 tablespoons of olive oil in the heated pan and let it warm up (be careful not to burn the oil). Place two filets in the oil and let them cook until golden on one side. Flip and do the same on the other side. When they are done, put them on a paper towel lined plate while you cook the other two filets. You may need to add the other 2 tablespoons of oil to cook the remaining filets. Enjoy!
