| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy, Vegetables | 6 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Perch; sole or other lean fish fillets, about 3/4 inch thick, or pandressed fish |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | lg | Egg |
| 1 | tb | Water |
| 1/2 | c | All-purpose flour; cornmeal or grated |
| Parmesan cheese | ||
| Vegetable oil or shortening |
INSTRUCTIONS
PREP: 10 min COOK: 10 min Makes 6 servings 1.- Heat oil (1/8 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@GYE.SATNET.NET> on Sep 20, 1997
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