Prep: 10 minutes
Cook: 6 minutes per batch
Makes: 4 servings
1 pound fresh or frozen Redfish, Speckled Trout, Catfish fillets. Good for all kinds of fish.
1 beaten egg
2/3 cup fine dry bread crumbs
1/2 teaspoon salt
Dash black pepper
Cooking oil for frying
Thaw fish, if frozen. Rinse fish and pat dry with paper towels.
Cut into 4 serving-size pieces, if necessary. Measure thickness of fish, should be about 1/2 to 1 inch thick.
In a shallow dish combine egg and 2 tablespoons water. In another shallow dish stir together bread crumbs, salt, and pepper.
Dip fish into egg mixture; coat fish with bread crumbs mixture
In large skillet heat oil. Add half of the fish in a single layer, frying on 1 side until golden. Turn carefully fry until second side is golden and fish flakes easily when tested with a fork. Allow 3 to 4 minutes per side for 1/2- inch-thick fillets. Drain on paper towels; keep warm in a 300'F oven while frying remaining fish.
Eccentric Fishing Charters
Captain John & Belinda Pounders
Lafitte, LA 70067