Fried Fish

Description

A recipe by Laura Johnson, host of the show 'Home Cooking' on 'Cooking Channel', and chef at a local deli in a popular food court.

Ingredients

• Bullheads - 2 lbs
• Tomatoes - 2 lbs
• Salt - to taste
• Ground Black Pepper - to taste
• Vegetable Oil - 7 fl oz

Step by Step guide

Step 1

Pass ripe, almost overripe tomatoes through a sieve or grind them using a meat grinder.

Step 2

Clean the bullheads by removing the scales and gutting them. Season the bullheads with salt and pepper, then place them in the tomato juice and refrigerate for forty minutes to an hour.

Step 3

Then remove and pat dry with paper towels on the outside, leaving a bit of juice on the inside. Dredge in flour, shaking off the excess.

Step 4

Heat a generous amount of vegetable oil in a skillet — it should be enough to cover the fish halfway. Fry the bullheads on both sides until golden brown.

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