Ingredients:
4-6 white fish filets
Brine:
Large mixing bowl
1 lemon
2 tsp salt
Dry Mix:
1 cup white corn meal
1½ cups AP Flour
¼ cup Fried onions crushed
¼ cup tri-color tortilla strips, crushed
½ tsp garlic powder
1 tsp paprika
1/4 tsp Black Pepper
1/8 cup Red Bell Pepper finely diced
1 small Jalapeno, seeded and finely diced
Oil for frying
Directions:
In a large bowl, add juice from one lemon and salt. Then add water to cover thawed fish filets. Place in refrigerator to allow to brine for 1-2 hours. Remove from the water and cut filets into bite size nuggets. In a pot, place oil and allow to heat. In a separate bowl, mix all dry mix ingredients together by stirring. Dip fish nuggets into the dry mix and place in hot oil to fry. Nuggets take about 3 minutes a piece. When the nuggets float to the top and are golden brown, remove and place on paper towel to drain of excess oil. Serve.