• 2 eggs
  • 3/4 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 tsp salt
  • 1 tsp paprika
  • 1 canola oil
  • 3 lb bluegill, lake perch, or walleye fillets

 

  • In a shallow bowl, whisk egg
  • In a large resealable plastic bag, combine the flour, cornmeal, salt, and paprika.
  • Dip fillets in eggs, then roll in flour mixture.
  • Add 1/4 inch of oil to a cast iron skillet.
  • Fry fillets in oil for 3 to 4 minutes on each side.
  • When it flakes into sections, it is completely cooked.