By Cynthia Andes
6-8 skinned and cleaned, bone-in blowfish filets
1 tbsp milk or cream
½ cup Italian breadcrumbs
4 tbsp butter
4 tbsp canola oil
In a small bowl, whisk egg into milk. Spread breadcrumbs on a plate. Working a single fillet at a time, dip blowfish fillets in egg mixture.
Then dredge fillet in breadcrumbs, coating thoroughly. Continue until all fillets are coated. Add oil and butter to a medium skillet. Place on medium heat.
Add fillets and cook for approximately
3 minutes per side or until golden brown. The fish should be white and
tender. Serve with cheesy grits
and fresh summer vegetables.