Recipe - Pan-Fried Lake Fish

4 8to10 ounce fresh or
frozen pandressed trout;
lake perch; or other white
fish
Three fourths cup Finely crushed saltine
crackers (21 crackers)
One fourth cup Grated parmesan cheese
1 tablespoon Snipped parsley
1/3 cup Allpurpose flour
1/8 teaspoon Pepper
3 tablespoon Lemon juice
1 Beaten egg
3 (up to)
4 tablespoon Shortening or cooking oil
Lemon slices; halved
(optional)

From: arielle@taronga.com (Stephanie da Silva)

Date: Wed, 4 Aug 93 22:27:29 CDT
Thaw fish, if frozen. In a shallow bowl, combine crushed crackers, grated
Parmesan cheese, and snipped parsley. In another shallow bowl, combine the
flour and pepper. Place lemon juice and egg in separate bowls. Dip fish in
lemon juice, then in flour mixture, then in egg, and finally in the cracker
mixture.

In a 12inch skillet heat shortening or cooking oil. Add fish in a single
layer. Fry over medium heat for 5 to 7 minutes or till brown. Turn fish;
fry for 5 to 7 minutes more or till fish flakes easily when tested with a
fork. Drain on paper towels. Serve fish with lemon. Garnish with parsley,
rosemary, and dill if desired. Serves 4.

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/FISH

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