1 1/2 cups evaporated milk
3 pounds Bermuda snapper fillets (wahoo works just as well)
3 tbsp combination of paprika, seasoning salt, and pepper (to taste)
1 cup flour
1 cup crushed cornflakes (bread-crumbs work too)
Oil for frying
12 slices fresh bread or buns
Beat the egg and milk in a bowl. Add the fish and marinate in the fridge for at least an hour or two. Combine flour and cornflakes in another bowl. Drain the fish, sprinkle generously with seasonings and coat with cornflake/flour mixture.
Heat 1/2 inch of oil in a heavy skillet. Fry fish until golden brown on both sides. Drain on a paper towel. Serve on bread with tartar sauce (recipe below) and your choice of lettuce, tomato and cheese. (Serves 6)
Homemade Tartar Sauce:
1/4 cup mayonnaise
1 tsp mustard
1 tsp dill pickle, chopped
2 tbsp finely chopped Bermuda onion
Simply describe what would be in your perfect midnight-on-the-beach picnic basket for a chance to win. If you like the beach picture above, you'll love the prize of a picturesque Bermuda calendar. I'm also throwing in an ARC of my last novella, Destiny by Design. Winner, drawn randomly, will be posted on Monday morning.