2 lb sheepshead fillets, cut into bite-sized chunks
3 eggs, slightly beaten
1/2 cup milk
1/2 cup beer
3 tablespoons prepared mustard
1 teaspoon Tabasco sauce
2 teaspoons salt, divided
2 teaspoons black pepper, divided
1 teaspoon cayenne pepper, divided
3 cups fine yellow corn flour
Vegetable oil as needed

In a mixing bowl whisk together eggs, milk, beer, mustard,Tabasco, and half of the salt and pepper. Place fish in the egg mixture, coating well; cover, refrigerate, and let soak for about 1 hour. Mix corn flour with the remaining salt and peppers in a shalow, wide bowl. Preheat oil in deep fryer to about 370 degrees. Remove fish from mixture and dredge with corn flour mixture. Fry fish until the fish nuggets float to the surface and turn golden brown, taking care not to overcook. Place fish nuggets on paper towel to drain. Serves 4-6

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