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| French Fried Fish |
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| Lemon juice 1 t crushed garlic Fillets of fish ( your pick ) 1 egg 1 1/2 C flour or bread crumbs salt pepper chili powder ( optional ) oil for frying |
| Marinate fish fillets for 1/2 hour in lemon juice ( about 1 T for each fillet ) and 1/2 t salt. Rub with crushed garlic. Heat oil in frying pan. There should be enough oil to reach the middle of each fillet ( about 1/2-3/4 inch ). Beat egg in a bowl. Dip each fillet into egg and roll in flour or bread crumbs. Carefully slip into hot oil. Leave about 1/2 inch inbetween each fillet for turning. Add salt, pepper and chili powder to taste. Turn over only when first side is golden brown. Brown second side. Let oil drip off of fillet while removing. Serve with lemon wedges, favorite relish and tartar sauce. *Note: For a nice crispy crust, the oil must be very hot and the fish browned well on both sides. Frying pan may be covered to limit splatters, but it is not necessary if oil is on low and under control. Do not fry on high fire. Using a large burner on low is best. * Freshness of fish and bread crumbs is extreemly important! |