First you have to task of catching a few wigglyfish. Good
luck and may the steam gods have mercy on your soul….
8 (5 to 6-ounce)
wigglyfish fillets, skin removed
4 cups all-purpose flour
1 cup cornmeal
Oil, for frying
1 cup sheeps milk (baaaaaaaaa)
1: Heat a fryer or a deep pot halfway filled with oil to 350 degrees F.
Sprinkle both sides of each wigglyfish fillet with salt and
bowl, combine the flour and the cornmeal. Dredge the wigglyfish in the flour
mixture and place in fryer.
Step 3: Deep
fry for approximately 7 to 8 minutes until done. Drain on old copies of The New
Babbage Free Press and set aside.
4: In a medium bowl, combine cornmeal, flour, and cayenne pepper.
Step 5: Dip
cinderberries in buttermilk and then dredge in cornmeal-flour mixture to coat
Carefully add cinderberries to the hot oil and cook until golden brown.
Remove from oil, and place with wigglyfish, and then serve immediately.