| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Quaker oats uncooked |
| 1/3 |
c |
Grated parmesan cheese |
| 1 |
ts |
Italian crushed seasoning |
| 1/2 |
ts |
Paprika |
| 1/4 |
c |
Skim milk |
| 1 |
|
Slightly beaten egg white |
| 1 |
lb |
Fresh/frozen sole/flounder fillets |
| 2 |
tb |
Melted margarine |
| 1 |
tb |
Fresh snipped parsley |
INSTRUCTIONS
From: HallieByrd <HallieByrd@aol.com>
Lightly oil rack or broiler pan. Grind oats in blender or food processor
about 1 minute, stir. In shallow dish, combine dry ingredients. In another
shallow dish, combine milk and egg white. Coat fillets with oat mixture,
shake off excess. Dip into egg mixture, then coat again with oat mixture.
Place onto pan; drizzle with 1 tablespoon margarine. Broil about 4 inches
from heat 3 1/2 to 4 1/2 minutes or until golden brown. Combine remaining
ingredients. Spoon over fish before serving.
Posted to recipelu-digest by jeryder@juno.com on Mar 17, 1998
A Message from our Provider:
“The real God: don’t settle for substitutes”