Saturday, May 21, 2005

Fish Recipes

Pan Fried Lake Fish

4 8-to-10 ounce fresh or frozen pan-dressed trout, lake perch, or other white fish
3/4 cup finely crushed saltine 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)

Preparation and Cooking Instructions
1) If frozen, thaw fish..

2) In a shallow bowl combine the crushed crackers, grated parmesan cheese and snipped parsley.

3) In another shallow bowl combine the flour and pepper.

4) Place lemon juice and egg in separate bowls (or cups).

5) Dip fish in this order: lemon juice - flour mixture - egg - cracker mixture.

6) Heat the cooking oil in a 12 inch skillet.

7) Add the fish to the pan in a single layer - do not stack.

8) Fry the fish over medium heat for 5 to 7 minutes or until brown on one side.

9) Turn fish fry for 5 to 7 minutes more or until fish flakes easily when tested with a fork.

10) Drain fish on paper towels.

Serve fish with lemon. Garnish with parsley, rosemary, and dill if desired. Serves 4.


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