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6 pan-dressed rainbow trout or other small fish, fresh or frozen
1/2 cup evaporated milk
1 teaspoon salt
Dash of pepper
1 teaspoon paprika
3/4 cup flour
1/3 cup cornmeal
3/4 cup oil for frying
Garnish with a dab of tartar sauce, chives and paprika.
Thaw frozen fish. Clean, wash and dry fish.
Combine flour, cornmeal, paprika, salt and pepper in a shallow baking dish.
Pour evaporated milk in a shallow bowl large enough to hold the fish.
Dip fish in milk and then roll in flour mixture.
Heat oil in a 12-inch frying pan. Make sure it is hot enough. (Easiest and safest way is to put the end of a wooden spoon into the oil. If you see bubbles form around the wood and rise to the surface, the oil is ready for frying. If the oil is bubbling hard, it is too hot.)
Place fish in pan in a single layer, and fry 4-5 minutes or until lightly browned.
Turn carefully (so breading does not come off) and fry for another 4-5 minutes on other side or until lightly browned and flaky.