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Fried Fish
 
 

2 pounds pan-dressed fish 1 teaspoon salt 1/8 teaspoon pepper 1 egg  1 tablespoon milk or water 1 cup bread crumbs, cracker crumbs, cornmeal or flour Cut fish into serving portions. Sprinkle both sides with salt and pepper. Beat egg slightly, and blend in the milk. Dip fish in the egg and roll in preferred coating. Place fish in a heavy frying pan which contains 1/8 inch melted fat (shortening or oil), hot but not smoking. Fry at a moderate Heat. When fish is brown on one side, turn carefully and brown other side. Cooking time will depend upon thickness of fish. Drain on paper towel or other absorbent paper.

 
 
 

©1999 Leigh Ann Smyth. Duplication is prohibited.