INGREDIENTS
1 cup milk
1 lb. sea bass fillets
Vegetable oil for deep-frying
1/2 cups cornmeal
2 TBSP. black pepper
1/2 tsp. cayenne pepper
Salt to taste
Lemon wedges
Spicy pepper sauce, recipes follows
Spicy Pepper Sauce
1 TBSP. vegetable oil
1 TBSP. minced garlic
1 TBSP. peeled and minced fresh ginger
1 TBSP. soy sauce
1 tsp. chili-garlic paste
1 cup chicken or fish sauce
1 TBSP. cornstarch
DIRECTIONS
Heat 3 to 4-inches of oil to 375 degrees.
Pour milk into a bowl and let the sea bass soak in it.
Mix the cornmeal in a plastic bag with the peppers and salt.
Drain the fillets, shake them in the bag, shaking off any excess coating and fry them until golden brown on both sides, about 5 minutes.
Drain on paper towels and serve immediately with the pepper sauce.
For Sauce
Heat the oil in a small saucepan over medium heat for 2 minutes.
Add the garlic; cook, stirring until it turns dark golden brown.
Add the ginger; cook 1 minute then add the soy sauce and chili paste and stir.
Add the stock to the sauce and bring just to a boil.
Stir 1 TBSP. of the stock to the cornstarch; cook until just thickened.
Use immediately.
Serves 4.
