Title: Panfried Fish
Categories: None
Yield: 6 Servings

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

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 on
Sep 20, 1997