| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | Wisconsin | Fish, Main dishes, Taste of ho | 4 | Servings |
INGREDIENTS
| 2 | Eggs | |
| 1/2 | c | Milk |
| 2 | c | Butter-flavored cracker crumbs |
| 1/2 | ts | Garlic salt |
| 1/4 | ts | Dried oregano |
| 1/4 | ts | Dried tarragon |
| 1/4 | ts | Pepper |
| 1 | lb | Lake perch fillets |
| Cooking oil |
INSTRUCTIONS
In a shallow bowl, beat eggs and milk. In another shallow bowl, combine cracker crumbs, garlic salt, oregano, tarragon and pepper. Cut perch into serving-size pieces; dip in egg mixture, then coat with crumbs. Heat oil in a skillet over medium heat. Fry fish for several minutes on each side or until it flakes easily with a fork. Yield: 4 servings. NOTES : "Your favorite fisherman would be proud to find his catch fried with this golden coating. 'I've gotten raves each time I've made this fish,' says Dennis Dornfeldt of Sheboygan, Wisconsin." Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #658 by [email protected] on Jul 6, 1997
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