Cornmeal-Crusted Black Skillet Fish with Shallot Sprinkles - Corn Recipes | Anson Mills - Artisan Mill Goods

Name: Cornmeal-Crusted Black Skillet Fish with Shallot Sprinkles - Corn Recipes | Anson Mills - Artisan Mill Goods
Ingredients: 4 ounces (3 or 4 large) shallots; ¼ teaspoon fine sea salt; ⅛ teaspoon cayenne pepper; ¼ teaspoon curry powder (optional); ½ teaspoon olive oil; 1 tablespoon finely chopped flat-leaf parsley; 1 ½ pounds skinless white fish fillets (such as black bass, sea bass, hake, flounder, tilapia, or cod), between ½ and 1 inch thick, in 4 evenly sized pieces; 1 juicy lemon, cut in half; 5 ounces (1 cup) Anson Mills Coarse Yellow Cornmeal; Olive oil for frying; Fine sea salt and freshly ground black pepper; for serving: 2 to 3 tablespoons unsalted butter, melted and warm Lemon wedges; 2 to 3 tablespoons unsalted butter, melted and warm; Lemon wedges

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Experience the flavor of the coast with Cornmeal-Crusted Black Skillet Fish, sprinkled with shallots—perfectly crispy on the outside, tender on the inside. | Anson Mills

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Ingredients

4 ounces (3 or 4 large) shallots
¼ teaspoon fine sea salt
⅛ teaspoon cayenne pepper
¼ teaspoon curry powder (optional)
½ teaspoon olive oil
1 tablespoon finely chopped flat-leaf parsley
1 ½ pounds skinless white fish fillets (such as black bass, sea bass, hake, flounder, tilapia, or cod), between ½ and 1 inch thick, in 4 evenly sized pieces
1 juicy lemon, cut in half
5 ounces (1 cup) Anson Mills Coarse Yellow Cornmeal
Olive oil for frying
Fine sea salt and freshly ground black pepper
for serving: 2 to 3 tablespoons unsalted butter, melted and warm Lemon wedges
2 to 3 tablespoons unsalted butter, melted and warm
Lemon wedges