Yield: 6 servings
|¼ cup||White corn meal|
|6 \N||Fish fillets or slices|
|4 tablespoons||Salad oil|
|2 \N||Onions -- diced|
Mix the corn meal, flour, salt and pepper together. Dip the fish in this mixture, coating both sides well. Heat half the oil in a skillet. Brown the onions in it. Remove onions and reserve. Add remaining oil to the skillet and brown the fish on both sides. Cover with the onions and cook 5 minutes. Serve hot or cold. Serves 6.
Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formattedfor MasterCook II by: Joe Comiskey JPMD44A on 03-14-1995
Recipe By : Jennie Grossinger - "The Art Of Jewish