Delicious Fish

Buttermilk is a key ingredient in this recipe. If you do not have buttermilk you can always use this handy substitution. Mix a 1 cup of regular milk with 1Tablespoon of lemon juice (this is the standard ratio). Let  stand for 10 minutes before using in any recipe.

You’ll Need· 2 pounds rockfish, halibut or cod filets (1/2 or ¾ inch thick)

· Salt

· Pepper

· ½ cup cornmeal

· ½ cup all-purpose flour

· ½ cup buttermilk

· ¼ cup butter

· ¼ cup olive oil

Directions
· Rinse fish and pat dry; cut into 6 to 8 equal pieces, if necessary

· Sprinkle with salt and pepper

· In a shallow bowl, combine cornmeal and flour.

· Pour buttermilk into another shallow bowl.

· Dip each piece of fish in buttermilk and drain briefly; then dip in cornmeal mixture to coat lightly on both sides.

· Set aside.

· Melt butter in oil in a wide frying pan over medium heat.

· Add fish, arranging it in a single layer.

· Cook, turning once, until browned on both sides and until just opaque but still moist in thickest part. Cut to test. (about 5 minutes)

· Serve immediately with tangy sauce.

· 1 cup sour cream

· 2 Tablespoons buttermilk

· 3 Tablespoons chopped pimento-stuffed green olives

· 2 Tablespoons chopped parsley

· ¼ teaspoon salt

· 1/8 teaspoon paprika

· In a small bowl, stir together all ingredients.

· Cover and refrigerate for at least 30 minutes to blend flavors