DIRECTIONS
Pour milk into a bowl and let the fish soak in it while you heat 3 to 4 inches of oil to about 375 degrees.
Mix the cornmeal in a plastic bag with the peppers and salt.
Drain the fillets and shake in the cornmeal mixture, shaking off the excess coating and fry them until golden brown on both sides.
Drain on paper towels and serve immediately with then lemon wedges or the pepper sauce.

Spicy Pepper Sauce

1 TBSP. vegetable oil
1 TBSP. minced garlic
1 TBSP. peeled and minced fresh ginger
1 TBSP. soy sauce
1 tsp. chili-garlic paste
1 cup chicken or fish stock
1 TBSP. cornstarch

Heat oil in a small saucepan over medium high heat; add the garlic, cook, stirring until it is golden brown.
Add the ginger; cook 1 minute.
Add the soy sauce and chili paste and stir.
Mix the cornstarch with 1 TBSP. of stock.
Add the stock to the sauce then add the cornstarch mixture; cook, stirring until just thickened.
Use immediately.
Serves 2 to 4.