Yield: 1 servings
|½ cup||Dry bread crumbs|
|1 tablespoon||Parsley, chopped|
|⅓ cup||Flour Vegetable oil for frying|
|4||(4-6 oz's. each) Alaska cod or pollock fillets, thawed if necessary and cut into l-inch wide strips Salt Citrus Dipping Sauce|
Toss together bread crumbs, parsley and lemon-pepper in a shallow dish. Whisk together egg and milk in a second dish. Spread flour out on a third dish. Heat oil in a large non-stick skillet over medium-high heat. Season fish strips with salt. Dredge each strip in flour, shaking off excess. Dip in egg mixture, and then coat with bread crumb mixture. Saut fish until golden brown. Serve with Citrus Dipping Sauce. Makes 4-6 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994