Spots are a small salt water fish. They “run” along our North Carolina coast usually during September-October and folks line the piers trying to catch them, some times two or three at a time. They do have bones if fried whole, but they taste mighty good.
1–2 lbs of Spots
2 cups Self-Rising Flour
1 cup Cornmeal
1 teaspoon Salt
1/2 teaspoon Black Pepper
Cooking Oil for frying.
Place flour in a large mixing bowl.
Add the cornmeal.
Add the salt.
Add black pepper.
Whisk the ingredients together.
Rinse fish, inside and outside, under cold running water.
Dip fish into breader. Turn and coat with flour.
Coat the inside with flour.
Place a skillet over Medium heat on stove top.
Bring oil up to 350F degrees for frying.
Carefully place fish in hot oil.
Fry three minutes on each side. Remove from oil when done.
Place fish on parchment paper or wire rack to cool and drain.
Spots fried whole this way do have bones. Be careful while eating the fish.
Keywords: spots, fried spots, fried fish, cornmeal, flour, salt, pepper, NC coastal fish, easy