Enjoy your dinner with this delicious and easy fried fish - ready in 30 minutes.
Vegetable oil or shortening
lb skinless perch, snapper or other medium-firm fish fillets, 1/2 to 3/4 inch thick
Salt and pepper to taste
cup all-purpose flour, cornmeal or dry bread crumbs
In 10-inch skillet, heat oil (1/8 inch) over medium heat. Cut fish into 6 serving pieces. Sprinkle both sides of fish with salt and pepper.
In small bowl, beat egg and water with fork or wire whisk until blended. Place flour in shallow dish. Dip fish into egg, then coat with flour.
Fry batches of fish in oil 6 to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides. (Fish cooks very quickly, especially the thinner tail sections; be careful not to overcook.) Remove with slotted spoon; drain on paper towels.
To keep the first batch of fried fish hot while frying the rest, place fish on a heatproof serving platter. Keep warm in a 250°F oven until ready to serve.
1. Place fish fillet, skin side down, on cutting board. Run fingertips along surface of fillet to feel for bones. Remove any bones with needle-nose pliers or fingers.
2. Starting at tail end or shortest side of fillet, work the edge of a boning or carving knife between the flesh and skin to separate the flesh from the skin. Grasp end of skin with paper towel and pull on it as you run knife in opposite direction down length of fillet. Keep knife angled down slightly as close to skin as possible, using a gentle sawing motion if necessary. Remove skin; discard.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.