Ingredients:
2 to 3 lb of fish fillets
1 lemon, juice
1 tsp Worcestershire sauce
Salt to taste
Pepper to taste
1 cup flour
2 egg, white
1/2 cup bread crumbs
1/2 cup popcorn

Directions:

Cut the fillets into finger sized strips. Then marinate the fish with lemon juice, Worcestershire, salt and pepper.  Then take your popcorn and use a rolling pin to crumble into fine pieces and mix with bread crumbs. Roll in flour and dip in the egg white and then into the popcorn, bread crumb mixture. Deep fry in hot oil (350 degrees) until golden brown.

Submitted by Scott Fuqua

Ingredients:

2 (2-lb) bass or similar fish
1 c milk
1/2 c all-purpose flour
1/2 c white; yellow or blue cornmeal
1/4 c finely minced green onions include some tops
1/2 ts kosher or sea salt
1/2 ts cayenne pepper
1 lemon cut in 4 to 6 wedges
1 tb minced parsley
1 cup unsalted butter (up to)
6 sprigs parsley

Directions:

Cut fish in chunks or fillets. Rinse well, then soak in salted water 30 minutes. Drain & rinse. Pour milk into large, shallow bowl & add fish. In another large, shallow bowl, combine flour, cornmeal, green onions, salt and pequin or cayenne. Dust center edge of each lemon wedge with minced parsley; set lemon wedges aside & add any remaining minced parsley to coating mixture. Melt butter in large, deep, heavy skillet. Dip each piece of fish into coating, being sure to crush coating into fish for maximum flavor. Cook fish until golden on all sides, turning as needed. Drain on paper towels. Serve hot, garnish each serving with a parsley-edged lemon wedge & a parsley sprig.
Makes 4 to 6 servings.

Submitted by Anna Fuqua