How to Cook Sucker Fish (6 Steps)
The white sucker, commonly called a sucker fish, is considered a delicacy in the southern states of the U.S. The sucker is often mistaken as a carp. Suckers differ, however, in their longer, flatter body shape. When prepared correctly, the sucker can be a truly enjoyable food fish.
Things You'll Need
- Kitchen knife
- Cutting Board
- Corn meal
- Salt
- Pepper
- Vegetable Oil
- Pan or Deep Fryer
Instructions
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Score the fillets down the width of the fish, with the scores about 1/4 inch apart, through the meat but leaving the skin intact.
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Coat the meat (non-skin) side of the fillets liberally with the cornmeal, salt and pepper.
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Heat your vegetable oil to between 345 to 375 degrees F in your pan or deep fryer. You need enough oil to allow the pieces of fish you are cooking to float when ready.
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Carefully place your coated fillets into the oil, allowing them to cook.
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After the fillets are golden-brown and begin to float, they are fully cooked. Remove them from the fryer using a safe utensil, such as a basket or tongs, and place them on a plate with paper towel to allow the oil to drain off.
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Allow the fillets to cool before serving as hot oil can easily cause burns.
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