Cornmeal Fried Fish

How to prepare cornmeal fried fish

1. Rub the fish with salt and place in a large bowl, cover with milk. Let it marinate for at least 1 hour.
   * this milk thing is something special I learned long ago: if you have frozen fish, put it frozen in milk and let it thaw there. This way it will taste like fresh fish, not like one from the freezer, caught who knows when and passed through supermarkets.... the milk absorbs the strong fish smell that appears when it is not fresh. Do this even if the fish is from ice. Only if you are lucky and absolutely sure your fish was caught at most 2 days before and kept refrigerated, skip this step.
   ** another tip for frozen fish: never force-thaw it (in warm water or microwave...) the flesh will soften or become spongy... anyway force-thawed fish is no longer good for anything. Thaw it at room temperature or even better put it in the refrigerator (it will take longer, but if you put it in the evening, by morning it is thawed)
2. Drain from milk, coat in cornmeal so they are well covered, and place in a pan with plenty of hot oil.
3. Fry on both sides, over medium-low heat, until the cornmeal on the fish is golden, about 5 minutes on each side.
5. I served with garlic sauce with sour cream.

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