Number of servings : 4
Prep time: 10 minutes
Cooking time: 2 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
1 teaspoon black peppercorns
1 teaspoon each of fennel seeds,
dried oregano, and thyme
1⁄2–1 teaspoon cayenne pepper
3 cloves garlic
2 tablespoons cornmeal
4 ﬁllets ﬁsh, about 6–8oz (170–230g) each (see Cook's Suggestion, below)
3 tablespoons peanut oil
To garnish: 1 lemon
- Crush the peppercorns and put them into a large bowl. Add the dried herbs, cayenne pepper, and some salt. Peel the garlic and crush it into the bowl, then add the cornmeal and stir thoroughly.
- Skin the ﬁsh ﬁllets if necessary, add them to the herb and spice mixture, and press it on ﬁrmly to coat them well.
- Heat the peanut oil in a large frying pan until it begins to smoke. Add the ﬁsh and fry for 11⁄2 minutes on each side, or until the fillets are lightly browned and cooked through.
- Meanwhile, cut the lemon into wedges. Drain the cooked ﬁsh on kitchen paper, then transfer the ﬁllets to a warmed serving dish and garnish with the lemon wedges.
Serving Suggestion: Serve this spicy ﬁsh with steamed new potatoes and a green salad. Or continue the Louisiana theme with a Cajun Potato Salad .
Cook’s Suggestion: Any round white ﬁsh, such as cod, haddock, halibut, or Boston blueﬁsh is suitable for this dish. As an alternative, you could use either monkﬁsh or shark, but you will have to allow them a little longer to cook—they will each need about 6–8 minutes.