This is the simplest way to prepare a fish you haven't filleted, such
as panfish, trout, snappers, and comparatively small fish:
Vegetable shortening or peanut oil
Flour
Cornmeal
One egg
Milk
Butter or margarine
Salt and pepper
1. Combine equal parts flour and cornmeal and spread evenly on a
large plate.
2. Beat egg in medium bowl and add 1/2 cup milk.
3. Dip fish in egg and milk mixture and press in bread crumbs.
4. Melt shortening or add oil to large frying pan until bottom is
covered with about 1/4 inch. Heat until shimmery.
5. Salt and pepper the body cavity of the fish and add a few small
pats of butter. Fry until coating is golden brown, turn once and
repeat.
6. Drain on rack. Serve with lemon wedges.
To eat whole fish, pull out the fins and attached bones (an extra
plate in the center of the table can hold scrapes). Cut the skin down
the center of the fish to expose a horizontal line on the flesh. Use
your knife to separate and push the fish away from the bones along the
line. Repeat on other side.
