SOURCE: Recipe of Bill Rogers, Golf Director, San Antonio CC
Heat oil until it pops when sprinkled with a drop of water. Pat fish dry, then brush with mustard, (mixed with sherry or brandy if desired). Sift cornmeal, salt and pepper into bag. Add 2 or 3 steaks or fillets, or 1 whole fish; close and shake. Drop fish carefully into hot oil; fry until lightly browned. Drain well on paper. Keep fish warm and crisp in a closed paper sack.
Try fresh or canned potatoes fried with the same batter. Tastes good.
*Collection of Clarence Fontish*