If you’re not a big fish eater, I recommend dipping your cooked fish in ketchup (as I did as a kid) or homemade tartar sauce (salad dressing, lemon, paprika, garlic salt, and sweet pickle relish).
Southern Battered Fish Fillets
10 to 12 fish fillets (bass, catfish, perch or tilapia)
1 cup cornmeal
generous pinch black pepper
1/8 tsp cayenne pepper, ground
1/2 tsp garlic salt
1/4 tsp paprika
1/8 tsp onion salt
2 eggs, beaten
1/2 c milk
1 cup oil for frying (I suggest corn oil if you can afford it)
Heat skillet on medium high heat or to about 220 F in an electric skillet. Preheat oven to 350 F.
Blend together the cornmeal and spices in a large wide bowl or a flat plate with rims.
In a separate bowl, beat together the eggs and milk.
Dip fish fillet first in milk and egg mixture and then in cornmeal/spice mixture, being sure to evening coat both sides of fillet. Transfer to heated oil and cook on each side for approximately three to four minutes or until golden brown. Transfer to paper towel lined plate and then to foiled lined baking sheet. Repeat for each fillet (I like to cook three to four fillets at a time).
Bake fried fish fillets in preheated oven for ten minutes or until tender. Be sure not to overcook.
Dip in either ketchup or tartar sauce.