Recipe - Debbie Reynolds Parmesan Fried Fish

1 pound Fresh or frozen fish
Fillets
4 tablespoon Flour
One fourth teaspoon Garlic salt
2 Eggs, beaten
4 tablespoon Milk
4 tablespoon Grated parmesan cheese
One half cup Saltine crackers, finely
Crushed
2 tablespoon Parsley, finely snipped
1 cup Cooking oil
Lemon slices (opt)

Thaw fish if frozen. Rinse and pat dry with paper towels. In a shallow
dish, combine flour and garlic salt; set aside. In another shallow
dish, combine beaten eggs and milk; set aside. Combine parmesan
cheese, crushed crackers and parsley. Coat fish with flour mixture.
Dip fish in egg mix, coating both sides. Roll fish in cracker crumb
mix to coat evenly. In a skillet, heat oil; add fish in a single
layer. If fillets have skin, fry skin side last. Fry fish over medium
heat on each side for 45 minutes. Fish is done when it flakes
easily. Drain on paper towels. Serve with lemon slices if desired.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip