This recipe is from Chrissy Carroll as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Time: 20 minutes
Serves: 2 (assumes fish are on the smaller side)

Ingredients
· 2 whole scup, gutted and sealed
· 2 tablespoons cornmeal
· 2 tablespoons cornstarch
· 1/4 teaspoon salt
· 1/4 teaspoon chili powder
· 1/4 teaspoon garlic powder
· 3 tablespoons avocado oil

Directions
Score the skin of the fish with a few cuts.

In a small bowl, mix the cornmeal, cornstarch, salt, pepper, chili powder, and garlic powder together. Rub the seasoning all over both sides of the fish.

Heat the avocado oil in a large skillet over medium heat. Place the fish in the hot oil. Pan fry for 5 minutes per side, or until the outside is golden brown and the fish is cooked through. Enjoy!

These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.