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. Put evaporated milk in a shallow bowl large enough to hold fish.
Dip fish in the milk and then roll in flour mixture.
Heat oil in a 12-inch frying pay. 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). Fry 4-5 minutes on other side or until lightly browned and flaky. Drain on absorbent paper.