IngredientsPeanut oil, for frying Yellow cornmeal Salt & pepper, to taste 6-8 white perch or other white fish
Heat oil in deep fryer or large skillet over medium-high heat until a deep-fry thermometer registers 350 degrees. In a paper bag, pour in cornmal and season with salt and pepper. Working in batches, dredge fish in cornmeal mixture. Roll fish around, shaking off excess. Gently place 2 fish at a time in the hot oil, turning occasionally, until golden brown and cooked through, about 5 minutes. Lay on paper towels to drain. Repeat and serve.