4 (5-ounce) Florida golden tilefish fillets
1 package of prepared seafood fry mix (your favorite)
1/2 cup cornstarch
4-5 cups of peanut or vegetable oil for frying
2 lemons, quartered
Sea salt and fresh ground pepper, to taste
Add oil to the pot, making sure not to fill it more than halfway. Heat over medium-high until the oil reaches 350 degrees (use a fry thermometer to ensure correct cooking temperature). Combine the seafood fry mix and cornstarch in a large bowl. Pat the fish fillets and dredge in the dry seafood mix, making sure they are thoroughly and evenly coated. Carefully add the fillets to the oil and fry until the fish reaches an internal temperature of 145 degrees (fry in batches of 2 to 3 fillets at a time). This should take about 4 minutes. Very carefully remove from the hot oil and place on paper towels to drain any excess oil. Lightly season the cooked fillets with salt and pepper, to tastes. Squeeze fresh lemon juice over each fillet. Serve with hush puppies, fries and smoky cocktail sauce.
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