Season cornmeal with salt in a sturdy brown paper bag. Shake fish in the bag
of seasoned cornmeal. Shake off loose meal from fish and start heating oil in a
heavy, deep pot. When a match dropped in the pot ignites, your grease is ready.
(Dropping a match is the secret to the best fried fish — it could also be
Drop the fish into the hot oil, a few at a time. Fry just until the fish floats
to the surface, and drain on brown paper bags. Keep in warm oven until all the fish
Serve with fresh lemon slices and tartar sauce.
Yellow cornmeal prevents overcooking fish while trying to brown it. When fish
floats, it is done.
After using oil, cool and strain it through a coffee filter in order too cook
fish in it several more times.