Corn-fried Whitefish

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Corn-fried Whitefish


Fish-n-Chips, a classic double act have been around for at least a century and a half. Historically, fish-n-Chips were one of the few foods that were never rationed during World War II. Jeff makes a healthier version with fresh whitefish along with some crispy matchstick French fries. Make this combo and watch it disappear moments after hitting the table!



3-4 fresh whitefish fillets
2 cups of corn flour
4-5 tablespoons of canola oil (for the pan-frying)
The juice of 2 lemons
Fresh parsley or dill for garnish 


Dip each whitefish fillet in the corn flour, coating both sides.  Heat a couple of tablespoons of canola oil on medium high heat until hot but not smoking. Place the whitefish fish in the skillet, skin side down. Pan-fry until golden, about 3 to 4 minutes. Carefully turn the fish over and cook until the flesh is just cooked through and is no longer translucent, about 3 more minutes, depending on the thickness of the fish. 

When pan-frying fish you want a browned, crispy exterior and a fully cooked interior. 

Squeeze the juice of the lemon(s) over the cooked fish. Garnish the fish with lemon wedges and parsley.  Serve immediately with tartar sauce on the side. 

A little more information....

  1. Using a heavier skillet to pan-fry the fish distributes the heat more evenly than a thin one, which makes the fish cook better.
  2. Fish to use if whitefish is not available: Cod, Haddock, Seabass, Halibut, Dover Sole, Turbot or Pickerel