The white sucker, commonly called a sucker fish, is considered a delicacy in the southern states of the U.S. The sucker is often mistaken as a carp. Suckers differ, however, in their longer, flatter body shape. When prepared correctly, the sucker can be a truly enjoyable food fish.
Things You'll Need
Score the fillets down the width of the fish, with the scores about 1/4 inch apart, through the meat but leaving the skin intact.
Coat the meat (non-skin) side of the fillets liberally with the cornmeal, salt and pepper.
Heat your vegetable oil to between 345 to 375 degrees F in your pan or deep fryer. You need enough oil to allow the pieces of fish you are cooking to float when ready.
Carefully place your coated fillets into the oil, allowing them to cook.
After the fillets are golden-brown and begin to float, they are fully cooked. Remove them from the fryer using a safe utensil, such as a basket or tongs, and place them on a plate with paper towel to allow the oil to drain off.
Allow the fillets to cool before serving as hot oil can easily cause burns.
Be sure that when you scale the fish before cooking you also remove the bones as they are shaped like pins and can cause injury.
References and ResourcesValdosta State University: Home of the Sucker Fish
All Outdoors: Catching, Cooking, and Eating Suckers