We had some pollock fillets down from the freezer that had thawed a couple of days ago. Along with other good stuff we had on hand, this turned out to be a pretty darned good breakfast. Not traditional by any stretch of the imagination, but the sort of thing I love doing for Sherry now and then, and she always gets a big kick out of it. She slept in until breakfast was ready. What fun!
2 4-oz pollock fillets
12 small shrimp, peeled and deveined
1/2 cup of milk
Old Bay Seasoning
Pat the fillets dry with paper towels. Lay them on a plate along with the shrimp. Sprinkle all with the Old Bay Seasoning, garlic powder, and other seasonings if desired (salt, pepper, Cayenne, etc.).
Add a 3 or so tablespoons oil to skillet over medium to medium high heat. Beat egg in a bowl; then add 1/2 cup of milk. Stir to combine. Dip fish in egg/milk wash; then roll fish in corn meal.
When the oil is hot (but before it reaches the smoking point) add the coated fish pieces to the skillet. Do not over crowd. Cook for 2-4 minutes, lifting once every 30 seconds or so after the first 2 minutes to check cooking side. Cook until golden; then turn. Cook another 2-3 minutes until the other side is golden. Remove to paper towels to drain.
While the fish is cooking, coat the shrimp by dropping into the egg/milk bath and stirring in a bit of corn meal. Add more milk if needed to create a corn/milk/egg batter that coats the shrimp.
Add the battered shrimp to the skillet and cook for 2 minutes or more if needed to turn golden. Turn each shrimp and cook another couple of minutes. Remove to the paper towels to drain.
I served this with already prepared dishes I had on hand: black eyed peas, Jewish New Pickles, sliced fresh tomatoes, and corn bread. What a life!