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1
Clean fish by making an incision the length of the belly, and scooping out the organs.
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2
Hold fish by tail, and with a spoon or the dull edge of a table knife, scrape all the scales off to a point level with the eyes. Head may be removed or not at this point, as you choose.
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3
Rinse fish under cold running water, and then put in a pan of cold water until ready to cook.
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4
Mix cornmeal (1 cup will do about 6-8 fish; increase proportionately with spices for more) with spices in a shallow bowl.
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5
Heat about 1 inch of oil or melted shortening until hot and shimmering on the surface. Test with a bit of hushpuppy batter; if it sizzles and begins to change color immediately, it's ready.
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6
Remove fish from water -- DON'T DRY IT OFF -- shake the excess water off, and dredge in cornmeal mixture. Make sure cornmeal coats the inside of the fish as well.
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7
Lay fish gently in hot oil. Fry only as many fish at once as will fit into skillet without touching. Fry until golden brown, (about three minutes), turn, and fry for about two more minutes until that side is golden. Remove from oil and drain on paper towels or brown paper bags, preferably on racks so they will not sit in the drained oil.
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8
Add more oil as needed to keep level at about 1 inch as you fry the remaining fish. Serve with wedges of lemon to squeeze over just before devouring.
