Cornmeal and Maple Crusted Thin White Fleshed Fish Fillets

We’ve upped the servings here because frying fish fillets seems a task for bigger crowds—or for larger portions among four people. Work in batches if you need to—or divide the ingredients between two skillets. Be ready to serve these easy fillets the moment they come out of the pan.

2 large eggs

2 tablespoons maple syrup

1⁄2 cup finely ground yellow cornmeal

1⁄2 cup all-purpose fl our

1 tablespoon chili powder

1⁄2 teaspoon freshly ground black pepper

1⁄4 cup peanut oil

Six 4- to 6-ounce thin white-fleshed fish fillets

1 teaspoon salt

• Whisk the eggs and maple syrup in a shallow soup bowl. Mix the cornmeal, fl our, chili powder, and pepper on a serving plate with a fork until uniform.
• Heat the peanut oil in a large, deep-sided skillet or sauté pan over medium heat until the oil ripples.
• Meanwhile, pat the fillets dry with paper towels, then dredge them in the egg mixture on both sides, shaking off any excess. Gently press them into the cornmeal mixture, lightly coating both sides thoroughly and evenly. Shake off any excess and slide into the skillet. (With 6 fillets, you may need to work in batches.)
• Cook until brown and crisp, about 3 minutes. Turn and continue frying until brown on the other side, 2 to 3 minutes. Remove from the pan and season with salt.

Makes 6 servings