INGREDIENTS

INSTRUCTIONS

Skin the fish fillets. Put the corn chips into a plastic bag and crush
finely with a rolling pin. Season fish with salt and pepper then dust
with flour. Dip them into beaten egg then coat with the crushed corn
chips, firming on well. These can be prepared ahead and refrigerated
in a single layer until ready to cook.  Heat sufficient oil in a large
frying pan to shallow fry the fillets.  Don't have the oil too hot at
first or the crust will brown before  the fish is cooked. Cook the fish
in a single layer, allowing about 2  or 3 minutes each side. Try not to
overcook, the fish should be moist  and juicy. Remove fish from oil and
drain well on paper towels. Serve  hot with lime wedges, accompanied
with salad and warm bread rolls.  Serves 6  Converted by MC_Buster.
Per serving: 161 Calories (kcal); 9g Total Fat; (46% calories from
fat); 12g Protein; 12g Carbohydrate; 374mg Cholesterol; 113mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2
Fruit; 1 Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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