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Directions:
- Place all ingredients in a plastic bowl with a lid or in a brown paper lunch bag. Shake vigrously to mix all ingredients.
- Drop cleaned and washed fish fillets (I dip them in milk right before putting on the coating) into bowl or bag filled with cornmeal mix and shake vigorously again to coat and then drop fish into the hot peanut oil heated to 375° Fahrenheit to deep fry until fish is golden brown. Fish will usually float to the surface when they are done. It does not take long, about five minutes for flounder. I also like to follow the same process for shrimp and oysters.
For the slaw:
Grab a bag of shredded cabbage pre cut slaw mix and toss it with a mix of some mayonnaise, salt, pepper, sugar that you have stirred into the mayo with a little milk (I use Agave instead so you don’t’ have to do the stir in), apple cider vinegar and you are all set.
Cocktail Sauce:
Don’t buy pre-made cocktail sauce for your shrimp. Take some ketchup, lemon juice, prepared horseradish, and a bit of Sriracha or Frank’s red hot and make your own.
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