Frying small pieces of paddlefish creates the perfect Southern American appetizer.
With a large and unusual body shape, the paddlefish is often a sport fisherman's dream. However, they are usually only harvested for their roe, or fish eggs, more commonly known as caviar. While this is a delicacy throughout the world, their meat is largely left unnoticed. However, it's a fatty meat that takes well to deep-frying.
Instructions
1. Place the fillets on the cutting board. Cut them into 1-inch cubes.
2. Place the cubes of fish in the large bowl and pour the buttermilk over them, adding more if needed to cover them completely. Set the bowl in the refrigerator and let the fish soak for one hour.
3. Mix the flour, cornmeal, salt and pepper in the small bowl. Pour the mixture on the plate and spread it around.
4. Remove the fish from the fridge. Take one piece out of the bowl and shake off as much milk as possible. Roll it in the cornmeal mixture and place it on a separate plate. Repeat this with all the pieces.
5. Pour peanut oil into the deep-fryer, up to the designated line according to manufacturer's directions. Heat it to 350 degrees Fahrenheit.
6. Place the paddlefish pieces in the deep-fryer gently, using the slotted spoon. Allow them to cook for five to eight minutes or until browned on one side. Flip the pieces over with the spoon.
7. Remove the fried with the slotted spoon, allowing as much oil to drip off as possible. Set them on a plate covered with paper towel to drain for a few minutes. Remove the pieces, place them on a platter and serve the paddlefish right away.
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