Recipe Archives->Fish->Pan Fried Fish 01

Pan-Fried Lake Fish

4 8-to-10 oz fresh or frozen pan-dressed trout, lake perch, or other whitefish
3/4 cup finely crushed saltine crackers (21 crackers)
1/4 cup grated Parmesan cheese
1 tablespoon snipped parsley
1/3 cup all-purpose flour
1/8 teaspoon pepper
3 tablespoons lemon juice
1 beaten egg
3 to 4 tablespoons shortening or cooking oil
Lemon slices, halved (optional)

Thaw fish, if frozen.  In a shallow bowl, combine the 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 12-inch 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.

Printable version: pan-fried-fish01.txt.