Pan-Fried Fish Recipe

Ingredients

1 pound fresh or frozen fish fillets or steak or three 10 to 12-ounce fresh or frozen pan-dressed trout or other fish

1 egg

2/3 cup fine dry bread crumbs or cornmeal

Shortening for frying

Method

Thaw fish, if frozen. Cut fillets into 3 portions. Rinse pan-dressed fish; pat dry. In a shallow dish beat the egg; stir in 2 tablespoons water. In another dish combine bread crumbs or cornmeal, ?teaspoon salt and dash pepper. Dip fish into the egg mixture; coat both sides. Then roll dish in crumb mixture; coat evenly. In a large skillet heat ?inch-deep shortening. Add the fish in a single layer. If fillets have skin on, fry skin side last. Fry dish on one side 6 to 7 minutes ot till brown. Turn and fry 6 to 7 minutes longer. Fish is done when both sides are brown and crisp and when fish flakes easily when tested with a fork. (Thin fillets may require less total cooking time than pan-dressed fish). Drain. Makes 3 servings.

Per serving (1/3 of recipe): 310 calories, 33g protein, 11 g fat, 634 mg Sodium, 522 g carbohydrates

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