CAPE GIRARDEAU, MO (KFVS) - This week's Heartland Cook says he is famous for his fish fry. Morris Owens of Cape Girardeau says he's held tight to his "Best Fish Ever" recipe for decades. Every time he's had a fish fry he says people have begged for the recipe; but he never shared it - until now. Morris is letting the catfish out of the bag so-to-speak.
If you're an accomplished angler this recipe works well for frying up the catch of the day. But, if you can't even catch a cold out on the lake, store-bought Tilapia or Halibut are also great options.
- Tilapia, Halibut or the catch of the day
- 2 cups Kellogg's Corn Flake Crumbs
- 2 cups all-purpose flour
- 1 Tablespoon salt
- 1 Tablespoon black pepper
- 1 teaspoon red pepper
- 1 teaspoon garlic powder
- 1 cup mayonnaise
- 1/8 cup lemon juice
In a medium bowl or one-gallon Ziploc bag combine dry ingredients: Corn Flake Crumbs, flour, salt, pepper, red pepper and garlic powder.
Coat raw fish with mayonnaise and lemon juice. Place fish pieces in the dry mixture and shake or toss to coat well.
If deep frying:
Cook fish in 325-340 degree pre-heated fryer until fish floats in hot oil.
If oven baking:
Pre-heat oven to 350 degrees. Spray oven-safe dish with non-stick cooking spray and arrange fish in a single layer on bottom of pan. Cook 20+ minutes until fish is golden brown and is flaky when stuck with a fork.
Carly's note: I used 2 lbs. of Tilapia for this recipe and had a ton of dry ingredients left over. You may want to cut the recipe in half if you're just cooking for your family.
Also - when I baked the tilapia filets, I didn't cut them into smaller pieces and they took longer than 20 minutes to cook. My fish dish probably spent 35-40 minutes in the oven, but turned out superb!
You share the recipe and we'll do the cooking!