This recipe offers a delightful twist on a classic fish dish, combining the tang of yogurt with the crunch of a cornmeal crust.
Combine the yogurt and hot sauce in a mixing bowl.
Mix thoroughly to ensure the flavors are evenly distributed.
Add the fish fillets to the marinade, ensuring they are fully coated, and let them sit for 15 minutes.
Cover the bowl with plastic wrap to keep the marinade fresh.
Place the cornmeal on a plate and coat each marinated fish fillet evenly.
Press the fillets gently into the cornmeal to ensure a good coating.
Heat the olive oil in a skillet over medium heat.
Ensure the oil is hot enough before adding the fish to prevent sticking.
Cook the fish fillets in the skillet for 3-4 minutes on each side until golden brown and cooked through.
Avoid overcrowding the skillet to ensure even cooking.
Serve the fish hot with optional lemon wedges or tartar sauce.
Garnish with fresh parsley for an added touch of color and flavor.
