Pan Fried Scup
- 3 pounds scup, whole, dressed
- Cooking oil
- Cornmeal, white stone ground if available
- Butter or margarine
- Lemon juice
Wash and remove excess moisture from fish by patting dry with a paper towel.
Place a handful of cornmeal in a strong paper or plastic sack and place fish one or two at a time into the sack and shake it to coat the fish.
Heat oil in a skillet until hot.
Place fish in skillet after shaking off excess cornmeal.
Adjust heat so that fish fry quickly but do not burn.
Turn fish when the edges are crisp and brown.
Cook 2 to 3 minutes more to brown the second side.
Remove cooked fish and place on a paper towel to drain.
Immediately run a pat of butter or dab of margarine over each fish and sprinkle with salt, pepper, and lemon juice to taste.
Serve as soon as possible.
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