|1½ pounds||Perch; sole or other lean fish fillets, about 3/4 inch thick, or pandressed fish|
|½ cup||All-purpose flour; cornmeal or grated|
|Vegetable oil or shortening|
PREP: 10 min COOK: 10 min Makes 6 servings 1.- Heat oil (⅛ inch) in 10-inch skillet over medium heat.
2.- Cut fish fillets into 6 serving pieces. Sprinkle both sides of fish with salt and pepper. Beat egg and water until blended. Dip fish into egg, then coat with flour.
3.- Fry fish in hot oil 6 to 10 minutes, turning fish once, until fish flakes easily with fork and is brown on both sides. Drain on paper towels.
Posted to EAT-L Digest by Yolanda de Ortega <yillingw@...> on Sep 20, 1997
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