Pan Fried Fish Recipe

Prep: 10 minutes cook:
6 minutes per batch
Makes: 4 serving

1 pound fresh or frozen Redfish, Speckled Trout, Catfish fillets.  Good for all kinds of fish.

1/2 to 1 inch thick
1 beaten egg
2/3 cup fine dry bread crumbs
1/2 teaspoon salt
Dash black pepper
Cooking oil for frying

1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut into 4 serving-size pieces, if necessary. Measure thickness of fish. In a shallow dish combine egg and 2 tablespoons water. In another shallow dish stir together bread crumbs, salt, and pepper. Dip fish into egg mixture; coat fish with bread crumbs mixture

2. In large skillet heat oil. Add half of the fish in a single layer, frying on 1 side until golden. Turn carefully fry until second side is golden and fish flakes easily when tested with a folk. Allow 3 to 4 minutes per side for 1/2- inch-thick fillets. Drain on paper towels; keep warm in a 300’F oven while frying remaining fish.

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