Cut fish in chunks or fillets; rinse well, then soak in salted water 30 minutes. Drain & rinse. Pour milk into large, shallow bowl & add fish. In another large, shallow bowl, combine flour, cornmeal, green onions, salt and pequin or cayenne. Dust center edge of each lemon wedge with minced parsley; set lemon wedges aside & add any remaining minced parsley to coating mixture. Melt butter in large, deep, heavy skillet. Dip each piece of fish into coating, being sure to crush coating into fish for maximum flavor. Cook fish until golden on all sides, turning as needed; drain on paper towels. Serve hot; garnish each serving with a parsley-edged lemon wedge & a parsley sprig. Makes 4 to 6 servings. From the
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (93g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 420 (80%)|
|Amt Per Serving||% DV|
|Total Fat 46.7g||62 %|
|Saturated Fat 29.4g||147 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 123.2mg||38 %|
|Sodium 702mg||24 %|
|Potassium 94.1mg||2 %|
|Total Carbohydrate 24.2g||7 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 23.2g|
|Protein 4.2g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 526
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!