Pan-fried Fish Fillet

I love pan fried fillets. The oil I use is Avocado oil because it handles a higher heat point. Now, you can use thin filets like flounder but my family loved it when I made these with Mahi Mahi.

4 servings

• 16 ounces fish fillets
• 12 tablespoons yellow cornmeal
• 4 tablespoon chopped parsley
• 1 teaspoon ground celery seeds
• 1 teaspoon ground black pepper
• pinch salt
• 8 teaspoon olive oil

1. Clean and rinse fish fillets. 
2. Check to make sure all bones are removed. 
3. Pat dry.
4. Mix together cornmeal, salt, pepper, celery seed and chopped parsley.
5. Cover fish with cornmeal mixture and press onto fish.
6. Heat olive oil in nonstick skillet. Cook fish 2 to 3 minutes per side. 
7. Fish should be brown and crisp and should flake when pierced with a fork.
8. nutritional info