LINDA MAE KRISTOFIK S. DARTMOUTH, MA
1 1/2 to 2 pounds skinned halibut fillet
1/2 cup plain bread crumbs
1/2 cup cornmeal
Mix cornmeal and bread crumbs in one bowl. Beat eggs with a little milk in a second bowl. Dip serving size fillets of halibut into the egg mixture and then breading mixture. Coat well. Place a small amount (covering bottom of pan) of light oil into a frying pan and heat until hot. Place fish in hot oil, turning quickly on both sides to sear it and then turn heat down to med-med-high. Cook until fork passes through thickest part of fish with least resistance. Serve with a mixture of soy sauce and wasabi. Also great served with black beans and brown rice.