You can follow this recipe with any fillets that are less than half an
inch thick (bass, walleyes, panfish, flounder, etc.). Because of the
size and number of fillets will vary, you'll have to judge the exact
amounts of ingredients for yourself:
- Flour
- 1-2 eggs
- Milk
- Bread Crumbs (Italian Flavored) or cornmeal
- Vegetable shortening or peanut oil
1. Pat the fillets with a paper towel and coat them in flour. You
can put the flour and fillets in a bag and shake them, or pour flour
on a plate and roll them.
2. Break one egg into a medium size bowl and beat with a fork until
consistent in color. Add about 1/2 cup of milk and beat again.
3. Pour bread crumbs onto a large plate and spread from edge to
edge.
4. Dip one fillet at a time into the egg and milk mixture until
completely wet. Transfer immediately to the bread crumb plate and roll
and press the fillet until completely coated. Stack fillets on a
separate plate.
5. In a large skillet on medium high heat, melt enough vegetable
shortening until the level is just beneath that of the thickness of
your fillets. Continue heating until shimmery (it's ready when a tiny
drop of water "dances" on the surface).
6. Place the fillets gently into the pan. Turn when golden brown
and fry the other side. Place on rack or brown bag paper to drain.
Fish prepared in this manner aren't as greasy as you would imagine
because the double coating seals the fish. You'll probably see some of
the fillets "popcorn" up a bit as the fish steams inside.
Serve with salad or cole slaw and fried potatoes. If the fish is done
right, you won't need tartar sauce.
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