Fried Fish Fondue
A combination of coatings — cornmeal, flour, and panko bread flakes — gives fish a flavorful, crunchy coating that can't be achieved with flour or cornmeal alone.
Rinse fillets and pat dry. Cut into 1-inch cubes.
In a bowl, combine 1 cup flour with salt, cayenne pepper, black pepper, and garlic powder. Stir with a whisk. Toss fish cubes in seasoned flour and lightly coat.
In large bowl, whisk together eggs and half-and-half. In a deep baking dish, mix together cornmeal, corn flour, bread crumbs, and remaining cup of flour.
Dip fish cubes in egg mixture, then coat with flour-crumb mixture and place in a shallow casserole or serving platter. Cover and refrigerate until ready to use.
Fill 1 or 2 fondue pots with oil no more than 1/3 full. Heat to 350ºF. Guests should skewer fish with fondue forks, then place in oil until brown and crispy, about 3–4 minutes.