| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy, Vegetables |
|
|
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Perch; sole or other lean fish fillets, about 3/4 inch thick, or pandressed fish |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
lg |
Egg |
| 1 |
tb |
Water |
| 1/2 |
c |
All-purpose flour; cornmeal or grated |
|
|
Parmesan cheese |
|
|
Vegetable oil or shortening |
INSTRUCTIONS
PREP: 10 min COOK: 10 min Makes 6 servings
1.- Heat oil (1/8 inch) in 10-inch skillet over medium heat.
2.- Cut fish fillets into 6 serving pieces. Sprinkle both sides of fish
with salt and pepper. Beat egg and water until blended. Dip fish into egg,
then coat with flour.
3.- Fry fish in hot oil 6 to 10 minutes, turning fish once, until fish
flakes easily with fork and is brown on both sides. Drain on paper towels.
Posted to EAT-L Digest by Yolanda de Ortega <yillingw@GYE.SATNET.NET> on
Sep 20, 1997
A Message from our Provider:
“Never give the devil a ride — he will always want to drive.”