Crispy Pan Fried Lake Fish Recipe
Ingredients
| Saltine crackers | 1/2 Cup (16 tbs), crushed | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Snipped parsley | 1 Tablespoon | |
| Lemon pepper | 1/4 Teaspoon | |
| Egg | 1 , beaten | |
| 4 8- to 10-ounce dressed lake perch, rainbow trout, or other dressed fish, or | ||
| Fillets | 1 pound | |
| 3 to 4 tablespoons shortening or cooking oil Lemon slices, halved | ||
Directions
In a shallow dish combine crackers, cornflakes, or bread crumbs; Parmesan cheese; 1 tablespoon parsley; and lemon pepper.
In another shallow dish place egg.
Dip fish into egg, and then roll fish in the crumb mixture.
In a large skillet heat half of the shortening or cooking oil.
Add half of the fish to the skillet in a single layer.
Fry over medium heat till fish is done and coating is golden brown, turning once (allow 8 to 12 minutes total for dressed fish or 3 to 6 minutes total for fillets).
Remove fish from skillet and drain on paper towels.
Repeat with remaining shortening or oil and fish.
Season fish to taste with salt and pepper.
If desired, serve fish with lemon and garnish with additional parsley, rosemary, or dill.
In another shallow dish place egg.
Dip fish into egg, and then roll fish in the crumb mixture.
In a large skillet heat half of the shortening or cooking oil.
Add half of the fish to the skillet in a single layer.
Fry over medium heat till fish is done and coating is golden brown, turning once (allow 8 to 12 minutes total for dressed fish or 3 to 6 minutes total for fillets).
Remove fish from skillet and drain on paper towels.
Repeat with remaining shortening or oil and fish.
Season fish to taste with salt and pepper.
If desired, serve fish with lemon and garnish with additional parsley, rosemary, or dill.
Chef
