Captain Woody’s Fried Fish

Peanut oil
1 ½ cups stone-ground corn flour (Corn flour is the finest grind of cornmeal. If you can’t find it, you can make your own by grinding cornmeal in a blender or food processor.)

1 teaspoon lemon pepper

1 teaspoons salt

1 teaspoon garlic powder
½ teaspoon freshly ground black pepper
1 ¾  cups stone-ground whole-grain cornmeal
3 pounds of fish cut into strips about two fingers wide
Garnishes: lemon wedges

Pour 1 ½ to 2 inches in of peanut oil a stockpot, deep fryer, or cast iron skillet. Place it over medium-high heat, and heat to 375°. Preheat oven to 200°. Place wire racks on baking sheets, and set them aside.

While the oil is heating, prepare the coating for the fish. In a wide bowl, mix corn flour, salt, black pepper, flour, garlic powder, and lemon pepper.

When the oil reaches 375°, wash fish and dip it in the seasoned corn flour, coating it well and shaking off any excess. Carefully lower each piece into the hot oil. Fill the pot but do not crowd it; the oil should bubble up around each piece of fish. Keep an eye on the temperature so it stays between 365° and 375°. Fry the fish until it is golden all over, about 2 to 3 minutes on each side, depending on the size of the pieces.

Remove the fish from the oil in the same order that the pieces were immersed, using a wire-mesh strainer, tongs, or any tool that allows you to drain the fish over the pot.

Immediately place the pieces on a wire rack, and place in the oven to keep warm.

Continue frying until all of the fish is done, always waiting for the oil to return to the proper temperature before adding more. Then proceed with frying the hush puppies.