Panfried fish
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Perch; sole or other lean fish fillets, about 3/4 inch thick, or pandressed fish |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | large | Egg |
| 1 | tablespoon | Water |
| ½ | cup | All-purpose flour; cornmeal or grated |
| Parmesan cheese | ||
| Vegetable oil or shortening | ||
Directions
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