Basic Fish Fry

• 2 lbs haddock fillets (see directions for substitution list)
• 1/4 cup evaporated milk (NOT condensed milk)
• 1/4 teaspoon black pepper
• 1/2 cup all-purpose flour
• 1/4 cup yellow cornmeal
• 1 teaspoon paprika
• 1 -2 tablespoon olive oil

METHOD:

1: In one pie plate, combine the milk and pepper; this is your 'wet' mix.
2: In another pie plate, combine the flour, cornmeal and paprika; this is your 'dry' mix.
3: In an electric skillet, heat the oil to 350°F.
4: Dip fish into the 'wet' mix, then roll in the 'dry' mix to cover completely.
5: Fry the fish filets, a few at a time, in the hot oil for approx 4 min or less per side, until the fish is nicely browned and serve.
6: Don't fry them all at the same time or you'll cool down the oil too much and it will have to heat back up to temperature (NOT a good thing).
7: If frying in a dutch oven, use a meat thermometer to check your oil temperature, before you fry.
8: If using a deep fryer machine, please follow your manufacturer's instructions/booklet.
9: Substitutions: if haddock isn't available, substitute hake, pollock, flounder, tilapia or cod instead; you can also use the SKIM version of evaporated milk.