2 1/4 pounds redfish fillets, cut into 6 equal portions
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 cup cornmeal
vegetable oil or lard
egg sauce
Directions:
1. Sprinkle fish with salt and pepper; dredge in cornmeal. Fry in deep hot oil (375°) until fish float to the top and are golden brown. Drain on paper towels. 2. Arrange fish around edge of a warm serving platter. Place sauce in a small bowl in center of platter. Serve immediately.
