The Washington Post

Pan-Fried Spots

Pan-Fried Spots 4.000
Jul 27, 2005

Simple preparation: The author suggests scoring the fish three times on both sides before it's coated with cornmeal.


Servings: 4
Ingredients
  • 1 cup cornmeal
  • 1 teaspoon salt, plus additional for seasoning the spots
  • 1/2 teaspoon freshly ground black pepper, plus additional for seasoning the spots
  • 4 whole (44 ounces) spots, gutted and scaled
  • 1/2 cup unsalted unsalted butter (or lard), for frying
  • 1 large lemon, cut into 4 wedges

Directions

Have ready a platter lined with paper towels.

In a large shallow dish, mix the cornmeal with the salt and pepper. Season the fish with additional salt and pepper to taste. Dredge the fish in the cornmeal mixture, shaking off any excess coating.

In a skillet large enough to hold all the fish, heat the butter or lard on medium-high heat until it is very hot. Add the spots and cook about 10 minutes, turning once. Transfer the spots to the dish lined with paper towels. Serve hot with the lemon wedges on the side.

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Recipe Source

Adapted from "In Pursuit of Flavor," by Southern cooking expert Edna Lewis (University Press of Virginia, 1988).

Tested by Bonnie S. Benwick.

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Email questions to the Food Section at food@washpost.com.

Avg. Rating (6)

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Nutritional Facts

Calories per serving: 563


% Daily Values*

Total Fat: 22g 34%

Saturated Fat: 8g 40%

Cholesterol: 203mg 68%

Sodium: 674mg 28%

Total Carbohydrates: 27g 9%

Dietary Fiber: 3g 12%

Sugar: n/a

Protein: 61g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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