DIRECTIONS
Dust fillets in flour.
Dip in beaten egg and then in cornmeal.
Heat 1/2 inch oil in skillet until hot.
Fry fillets one minute per side until they are golden.
Place on paper towel; keep warm in oven until serving time.
Cook asparagus in 1/2 inch of boiling water until tender.
Drain and reserve 1/4 cup of cooking water to use in sauce.
Toss with olive oil, season with salt and pepper and set aside.

For Fresh Tomato Sauce:
2 tomatoes, stemmed and chopped
4 leaves fresh basil, chopped
2 tsps. butter
1 TBSP. olive oil
2 shallots, chopped
1/4 cup white wine
1/4 cup asparagus cooking water
Salt and pepper

Heat butter in saucepan; add shallots and cook until soft.
Add wine and reduce down to about 1 ounce.
Add tomato and asparagus water to pan and bring to a boil. Simmer for 10 minutes until thick.
Puree with basil.
Season with salt and pepper.
Finish by whisking in olive oil.
To serve, lay cornmeal crusted croaker on asparagus and spoon tomato sauce around asparagus.
Serves 4.