Title: Crusty Pacific Fish
Categories: Fish Main
Yield: 6 Servings

2	lb	Rockfish, halibut, or ling-
		Cod filets (1/2-3/4 inch
		Thick)
		Salt and pepper
1/2	c	Yellow cornmeal
1/2	c	All-purpose flour
1/2	c	Buttermilk
1/4	c	Butter or margarine
1/4	c	Salad oil or solid vegetable
		Shortening
		Tangy Fish Sauce (recipe to
		Follow)

Prepare the Tangy Fish Sauce.

Rinse fish and pat dry; cut into 6 equal pieces, if necessary. Sprinkle fish with salt and pepper. In a shallow bowl, combine cornmeal and flour. Pour buttermilk into another shallow bowl. Dip each piece of fish in buttermilk and drain briefly; then dip in cornmeal mixture to coat lightly on both sides. Set aside.

Melt butter in oil in a wide frying pan over medium heat. Add fish, arranging it in a single layer. Cook, turning once, until browned on both sides and just opaque but still moist in thickest part; cut to test (about 5 minutes). Serve immediately with Tangy Fish Sauce.

1 Kitchen Cabinet Sunset Publishing Corporation Menlo Park, California MM Format by John Hartman Indianapolis, IN

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