Instructions: 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

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.