Salsa Cornbread Cakes w/ Crispy Fried FISH & Grilled TOMATOES

Table of Contents: SEAFOOD & FISH

4 fresh or frozen white fish fillets


Freshly ground black pepper

1 cup white self-rising corn meal, plus extra for coating fish

1 T. butter or margarine

2 to 4 large fresh tomatoes (need 8 thick slices)

1 T. plain flour

2/3-cup milk

1 egg, well beaten

3 T. medium-hot bottled salsa

2 T. vegetable oil, plus oil for frying



Salt and pepper the fish.  Put self-rising cornmeal into a large zip-lock bag; then add a fish filet, lock the bag, and shake to coat the fish.  Remove the coated fish to a cutting board and repeat with the other fish fillets.  Place the coated fish, still on the cutting board, in the freezer for about 10 minutes prior to cooking.  This helps keep the coating on the fish when frying.


Cut the tomatoes into 8 thick slices.  Using an iron skillet or other heavy skillet, melt the butter and lightly cook each side of the tomatoes for about 1 minute. Salt and pepper both sides, then remove tomato slices to a plate and keep warm.


In a medium-size bowl, mix together the cornmeal and flour; then stir in the milk, beaten egg, salsa, and 2 T. of the oil.


Wipe out the iron skillet and add just enough oil to cover the bottom of the skillet.  Heat oil on medium until hot and shimmering.  Spoon the cornmeal mixture into the hot oil to make thin individual cakes or patties.  (Do not get them too thick.)  Lower heat to medium and cook until browned on one side; then turn to cook on the other side until browned.  Remove to a paper towel lined pan and keep warm.


When all the cornbread cakes are made, add enough oil to the skillet to pan-fry the fish fillets.  Brown the fish on both sides and remove to drain on paper towels.  Lightly salt, if needed.


To serve, place 4 cornbread cakes on a platter, top each cake with a warm tomato slice, a fried fish fillet, and another tomato slice.  Serve warm.  Serves 4.


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