Southern Fried Fish
submitted by John Sparkman

Lightly salt filets
 Bread with white cornmeal   
 Deep fry until golden brown              
 Use Mazola oil (It will not burn)
 Drain oil from filets or place paper towel on plate to soak up excessive oil Here are tips to make the filets real tasty! When I catch the fish I pull the second gill from the gill plate to bleed the fish before he goes into the live well. Then after I fillet them I soak them in salt water in the fridge for a couple of days. (THEY COME OUT SNOW WHITE) This removes any blood that was left. If you follow this method after freezing they will keep indefinite. Note: It is the blood in the filets that causes them to
become strong fishy tasting after so long in the freezer.  Enjoy All!