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 of fish fillets
- 12 tablespoons yellow cornmeal
- 4 tablespoons chopped parsley
- 1 teaspoon ground celery seeds
- 1 teaspoon ground black pepper
- pinch salt
- 8 teaspoons olive oil
- Clean and rinse fish fillets.
- Check to make sure all bones are removed.
- Pat dry.
- Mix cornmeal, salt, pepper, celery seed, and chopped parsley.
- Cover the fish with the cornmeal mixture and press it onto the fish.
- Heat olive oil in a nonstick skillet. Cook fish 2 to 3 minutes per side.
- Fish should be brown and crisp and should flake when pierced with a fork.