No cooking method except deep-frying results in such a contrast of a crispy outside and tender inside. Just see how much seafood is fried, not only at home, but also in restaurants. Many an eatery has built a lasting reputation on the basis of “Calabash” cooking — the fried seafood named after the Carolina location.
To deep fry, choose a deep-fryer, Dutch oven, wok or deep, heavy pan. Add only enough oil to fill one-third of the container. This provides room for the bubbling that occurs when the fish is dropped in and for the space taken up by the food. The seafood should be immersed in the oil. Vegetable oil makes the best medium for deep-frying.
- 1 pound flounder fillets, cut into 2-inch pieces
- 1 egg, beaten
- 1 tablespoon milk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup cornmeal
- oil for frying
In small bowl, combine egg, milk, salt and pepper. Place cornmeal in shallow dish. Dip fish in egg mixture, then roll in cornmeal. Fry in deep fat at 375° F until golden brown, about 8 to 10 minutes. Drain on paper towels. (Smaller, thinner pieces near the tail will require about 2 minutes less cooking time.)