| 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 |
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
636 FRANKLIN STREET
GRETNA, LA
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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