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Prep 10min
Total30min
Servings6
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Ingredients
Vegetable oil or shortening
1 1/2
lb skinless perch, snapper or other medium-firm fish fillets, 1/2 to 3/4 inch thick
Salt and pepper to taste
1
large egg
1
tablespoon water
2/3
cup all-purpose flour, cornmeal or dry bread crumbs
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Steps
1
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.
2
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.
3
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.
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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.
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