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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