| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Flounder filets, cut into |
|
|
strips shaped like |
|
|
"little |
|
|
fish" |
| 3 |
|
Eggs |
|
|
Flour |
|
|
Lemon juice |
| 1 |
|
Stick butter |
|
|
Salad oil |
|
|
Bread crumbs |
| 6 |
|
FRANKLIN STREET |
INSTRUCTIONS
Dip "little fishes" into flour, then beaten eggs, then bread crumbs.
Fry in deep oil until golden brown, at 365 degrees. Drain well. Cook
butter until chestnut brown and add lemon juice. Pour over fried
"little fishes." LE RUTH'S GRETNA, LA From <A Taste of Louisiana>.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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