Crunchy fried fillets
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Salt | ||
| 1 | pounds | Perch fillets; thawed |
| Flour, all-purpose | ||
| 1 | Egg; beaten | |
| 3 | tablespoons | Water |
| 25 | Crackers, saltine; to 30 | |
| Oil, salad; hot | ||
Directions
Lightly salt fillets; dredge each in flour. Beat egg and water; dip floured fillets in egg mixture. Coat well with cracker crumbs, pressing crumbs into fish. Fry fillets in hot oil over medium heat until browned. Drain on absorbent paper.
SOURCE: Southern Living Magazine, April 1977. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 01-16-95
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