Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | White corn meal |
| ¼ cup | Flour |
| 2 teaspoons | Salt |
| ½ teaspoon | Pepper |
| 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