A QUICK AND DIFFERENT FRIED FISH RECIPE
From a cottager at a northern lake, left with a pile of fresh caught fish, and no cornflake/breading material on hand! Admittedly, we use a "heart unhealthy" "lard" to fry this in, but its fantastic on taste Size of fillets has a lot to do with the amount of breading and eggwash, so adjust accordingly Fish must be both boned and skinned! If doing as a "shore lunch", eggs and milk travel well in a stainlees thermos!
Provided by John DOH
Categories Perch
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Fillet, bone and skin fish.
- Pinhole the bag of chips, and sit, dance roll or otherwise crush the chips to a very fine meal texture.
- Bread the fish in the chip meal.
- Mix eggs and milk well.
- Dip the breaded fish in egg mixture.
- Redip in chip meal.
- Melt lard in cast iron pan over medium high heat.
- Toss in coated fillets, cooking about 6-7 minutes until "well done".
- Works well as a plated meal at the cottage or home, fits well into a "fish sandwidge" with sliced white onion and sourdough buns on the shoreline, and accompaniment might included baked beans and/or ham/garlic sausage, serving depend on locale, you'll scarf this down in quantity on some nameless rock in the north, a little less eaten at home or in the cottage -- .
Nutrition Facts : Calories 731.3, Fat 13.5, SaturatedFat 4.2, Cholesterol 832, Sodium 521.5, Carbohydrate 3.2, Sugar 0.4, Protein 140.1
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