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  • Grouper
  • Snapper
  • Speckled Sea Trout
  • 3 Cups cornmeal
  • 3 Cups flour
  • 3 Eggs
  • 1 Cup heavy cream
  • Frying Oil

      1. Remove bones, skin and sinew from all cuts of fish, along with any other desired trimming.
      2. To make the breading, combine a 1:1 ratio of cornmeal and flour in a large zip-top bag. Add any other desired spices, close the bag and shake to mix.
      3. In a large bowl, add cracked eggs and heavy cream. Whip mixture thoroughly with a whisk. Add cuts of fish to the egg wash.
      4. Heat frying oil to 350°
      5. Move handfuls fish from the egg wash to the breading, allow some of the egg wash to drip off before placing in the bag. Close the bag and shake until fish is fully coated in breading.

      6. Carefully drop the breaded fish into the heated oil.
      7. When white fat starts to appear outside of the breading, remove the fish from the oil with a fryer skimmer. Place on a cooling rack or paper towels to drain excess oil. Serve with cocktail sauce or tartar sauce. Enjoy!