Iron Bay Chef Entry #2: Southern Fried Wigglyfish & Cinderberries

First you have to task of catching a few wigglyfish.  Good
luck and may the steam gods have mercy on your soul….

Ingredients

8 (5 to 6-ounce)
wigglyfish fillets, skin removed

Salt

Port of Babbage Spice (think Old Bay,
but stootier)

4 cups all-purpose flour

1 cup cornmeal

Oil, for frying

Cinderberries

Cayene Pepper

1 cup sheeps milk (baaaaaaaaa)

Directions

Step
1:  Heat a fryer or a deep pot halfway filled with oil to 350 degrees F.

Step 2: 
Sprinkle both sides of each wigglyfish fillet with salt and Port of Babbage
Spice. In a separate
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.

Step
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
well.

Step 6: 
Carefully add cinderberries to the hot oil and cook until golden brown.
 Remove from oil, and place with wigglyfish, and then serve immediately.