Per 2 pounds of filets use:

One half cup of flour
One quarter cup of corn meal
One quarter cup of corn starch
One quarter cup of ground (dry – in the green can) parmesan cheese
2 tablespoons of celery salt
2 tablespoons of garlic powder
1 tablespoon of black pepper
1 tablespoon of crushed red pepper
1 half cup of olive oil

1. Combine all the ingredients together except for the crushed red pepper in a one gallon zip lock bag. Shake well to mix

2. Pour the oil in a skillet, add the 1 table spoon of crushed red pepper and heat over medium heat stirring a couple of times to “spread the heat of the red peppers” until a drop of water sizzles in the skillet

3. Dip the filets in an egg & milk wash, shake once and then toss them in the bag. I do about a pound at a time (4 to 6 filets). Shake well

4. If you like a more “English” style of fried fish (thicker batter), skip steps (1) and (3) and just combine all the ingredients in a large mixing bowl and add 1 half to 1 full can of beer and mix well (make it as thick or thin as you like), dip the filets in the batter and then gently put them in the hot oil.

5. Place carefully in the hot grease and cook about 4 minutes per side (a little longer if your filets are thick). Drain the filets on napkins and enjoy with tartar sauce and hot pickles. This works great for onion rings and shrimp as well. Enjoy!!!!!!!!!!!!!!!!

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