Makes 8 servings
4 (7- to 9-ounce) skinless white fish fillets, such as red snapper, mahi mahi, trout, halibut, catfish, or tilapia
1 quart vegetable oil for deep-fryer, or 1-inch-deep oil in a heavy skillet
2 medium eggs, beaten until frothy
½ teaspoon salt
1½ cups cornmeal (regular cornmeal, not masa harina)
2 tablespoons Enchilada Queen Seasoning Blend
Rinse the fish fillets with cold water and pat dry with a paper towel.
In a deep-fryer, heat the oil to 350°F. In a skillet, use enough oil to come up 1 inch on the inside of the skillet and heat to 350°F.
In a small bowl, whisk together the beaten eggs and salt. Set aside.
Combine the cornmeal with the seasoning blend on a flat plate or pie plate, mixing well.
Dip the fish fillets in the beaten eggs, allowing excess to drip off. Then place the fish fillets in the seasoned cornmeal, turning to coat both sides. Set aside until the oil is hot.
When the oil reaches 350°F, fry the fish fillets, in batches, turning once, until golden brown, 3 to 5 minutes total. Remove to paper towels to drain briefly until all pieces are cooked.
Cut the fish fillets into bite-size pieces; keep warm.