Pan-fried Haddock with Lakin’s Gorges Morgan Batter

1 pound haddock fillets

1 cup milk

1 cup cornmeal

1/2 cup Lakin’s Gorges Morgan, grated fine

1 tsp salt

1 tsp pepper

Oil to coat the pan

1. Coat the bottom of the skillet with oil, don’t skimp, but don’t go overboard. Heat on medium high heat.

2. Combine the corn meal, salt and pepper and Morgan cheese on a flat dish.

3. Dunk the fish in the milk, then dredge in the cheese mixture. Transfer to a hot pan.

4. Cook for three to five minutes per side, depending on the thickness of your fillet, until the fish is nicely browned and the flesh slightly opaque.

Serve with a quick slaw made with cabbage, sweet peppers, carrots, red onions, tossed with tahini, rice wine vinegar and black sesame seeds and a side of chopped tomatoes.

NOTE: To fry the fish, use a pan that will accommodate the length of the fillet. The fish will absorb some oil, so add oil to coat the pan bottom, then as it diminishes, add  little more. Heat the oil over medium high heat for a few minutes until it shimmers before adding the fish. And do not poke at the fish while it cooks.