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Wash fish, dry, and season to taste with salt, pepper, and cayenne pepper. Dust with flour, shaking off any excess. Heat oil in a large, heavy skillet over medium heat. Oil is sufficiently hot when a drop of water dances on its surface. Add fish to the pan, turning frequently to prevent burning. When fish are done, remove them to a paper towel-covered plate and keep warm. After all fillets have been cooked, add the onion to the pan and saute until transparent. Add approximately 3 to 4 tablespoons flour to the pan. Cook until the flour browns, then add the water. Reduce heat and cook until gravy begins to thicken. Season to taste with additional salt, pepper, and cayenne pepper. Return fillets to pan and cook an additional 10 to 15 minutes over low heat. Serve with white rice or hominy grits. |