By | July 13, 2010


Toss together the cornmeal, flour, and salt and pepper in a shallow pan big enough to hold a single fish. Heat up equal parts of butter and olive oil in a large cast-iron skillet. Wait until the pan and the fats are very hot, then coat the fish with the cornmeal mixture and put the fish in the skillet. Cook for roughly 2 minutes, or until it turns a crispy golden brown. Flip the fish and cook another 30 seconds on the second side. Eat at once.


  • 2/3 cup cornmeal
  • 2/3 cup all-purpose flour
  • salt and pepper to taste
  • butter
  • olive oil
  • 12 butterfish, gutted and cleaned
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