Pan-fried Lake Fish
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Eggs | Fish | 4 | Servings | |
INGREDIENTS
| 4 | 8-to-10 ounce fresh or | |
| frozen pan-dressed trout | ||
| lake perch or other | ||
| white | ||
| fish | ||
| 3/4 | c | Finely crushed saltine |
| crackers 21 crackers | ||
| 1/4 | c | Grated parmesan cheese |
| 1 | T | Snipped parsley |
| 1/3 | c | All-purpose flour |
| 1/8 | t | Pepper |
| 3 | T | Lemon juice |
| 1 | Beaten egg | |
| 3 | up to | |
| 4 | T | Shortening or cooking oil |
| Lemon slices, halved | ||
| optional |
INSTRUCTIONS
From: arielle@taronga.com (Stephanie da Silva) Date: Wed, 4 Aug 93 22:27:29 CDT Thaw fish, if frozen. In a shallow bowl, combine crushed crackers, grated Parmesan cheese, and snipped parsley. In another shallow bowl, combine the flour and pepper. Place lemon juice and egg in separate bowls. Dip fish in lemon juice, then in flour mixture, then in egg, and finally in the cracker mixture. In a 12-inch skillet heat shortening or cooking oil. Add fish in a single layer. Fry over medium heat for 5 to 7 minutes or till brown. Turn fish; fry for 5 to 7 minutes more or till fish flakes easily when tested with a fork. Drain on paper towels. Serve fish with lemon. Garnish with parsley, rosemary, and dill if desired. Serves 4. REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 659
Calories From Fat: 186
Total Fat: 20.8g
Cholesterol: 77mg
Sodium: 2078.5mg
Potassium: 521.3mg
Carbohydrates: 85.1g
Fiber: 3.1g
Sugar: 3.5g
Protein: 30g