1/4 cup batter leftover from muffins – see Blue Corn Gluten-Free muffin recipe for ingredients otherwise use blue corn flour or corn meal alone
enough olive oil to thickly coat the bottom of a skillet
1 tbs cayenne pepper
1 clove garlic – chopped
1 can creamed corn
pepper – to taste
In a small skillet, heat the creamed corn with about 1/4 tbs of cayenne and pepper, as desired. Heat on low until simmering.
In a larger skillet, coat the bottom of the pan with olive oil and add the remaining cayenne. Allow to heat up then add the garlic and saute for one minute.
Pat the fish dry with a paper towel. Coat the fish with either the flour or the batter from the muffins on both sides. Fry in the olive oil for 3 to 4 minutes on each side, or until cooked fully.
Serve the fish with the garlic on top and the corn on the side. Perfect with the blue corn muffins and a glass of cuvee! Adjust the spices as desired, but I like it spicy so if I made it again I’d probably add more cayenne.