| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy, Eggs |
|
Fish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh mushrooms |
|
|
Butter |
| 1 |
lb |
Lump crabmeat |
|
|
Cooking oil |
| 4 |
|
Red snapper; red fish or sea trout filets cleaned of bones and skin |
|
|
Flour |
| 2 |
|
Eggs; beaten with small amount of milk |
| 2 |
tb |
Chopped parsley |
|
|
Lemon wedges |
INSTRUCTIONS
Slice mushrooms and saut. in a small amount of butter. After mushrooms
start to turn brown add crabmeat and set aside. Heat 1 inch of oil to 350°
in a large iron skillet. Put filets in flour, then egg, then flour and
place in skillet. Cook fish until golden brown, turn and cook the same on
other side. Reheat mushroom/crabmeat mixture and add one large spoonful to
each filet. Brown butter in pan and add chopped parsley and pour over each
filet. Serve with lemon wedges. Yield: 4 servings.
MORIN SCOTT, JR.
HOUSTON, TX
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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