Recipe - Panfried Fish

1 One half pound Perch; sole or other lean
fish fillets, about 3/4
inch thick, or pandressed
fish
One half teaspoon Salt
1/8 teaspoon Pepper
1 lg Egg
1 tablespoon Water
One half cup Allpurpose 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 10inch 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 EATL Digest by Yolanda de Ortega yillingw@GYE.SATNET.NET on
Sep 20, 1997