Enjoyed the first sockeye fresh from the sea july 4th. Thought I would share my recipe with you folks.
Fillet fish and remove rib bones. cut into 2" strips crossways the fillet. Dip in egg wash made with 2-beaten eggs, a dash of hot sauce, plenty of cajan seasoning. Then dredge through white flower and cook in mediun hot grease until done.
Don't overcook and have your grease hot enought to brown the outside of the fish. I leave the skin on.
Serve with steamed rice and green beans mixed with mayo. Regards,
