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(4-6 oz's. each) Alaska cod or pollock fillets, thawed if necessary and cut into l-inch wide strips Salt Citrus Dipping Sauce
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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