Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Florida Seafood Recipe
Crispy Fish Salad |
Seafood-4081 |
| Ingredients |
|
| 2 |
pounds Florida mullet fillets |
| 1/2 |
cup white vinegar |
| 1 |
teaspoon tarragon leaves |
| 1/4 |
cup Florida lime juice |
| 1 |
teaspoon salt |
| 1/4 |
teaspoon pepper |
| 1 |
cup all-purpose flour |
| 1/2 |
cup yellow cornmeal |
| 2 |
teaspoons paprika |
| |
oil for frying |
| |
salad vegetables |
| |
|
| Preparation |
|
| Cut fish into 4- to 5-inch strips; set aside.
Combine vinegar, tarragon and lime juice in a
flat-bottom container with a lid. Place fish strips in vinegar
marinade. Close lid tightly
and chill for 30 minutes. Combine salt, pepper, flour, cornmeal
and paprika; mix well.
Remove fish from marinade and dredge in flour mixture. Deep
fry fish in hot oil at 375
degrees F for approximately 4-5 minutes or until fish is golden
brown. Drain on paper
towel. Place salad vegetables on plate and arrange fish on top.
Serve with favorite
dressing.
Yield
6 servings
Nutritional Value Per Serving
Calories 312, Calories From Fat 153, Total Fat 17g, Saturated Fat 4g, Cholesterol 75g, Total Carbohydrate 17g, Protein 25g
|
|
Look for "Fresh from Florida" ingredients
at your local store. |
