Crunchy Fried Fillets Recipe

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Crunchy Fried Fillets Ingredients

1 salt
1 lb perch fillets, thawed
1 flour, all-purpose
1 egg, beaten
3 tbsp water
25 crackers, saltine, to 30
1 oil, salad, hot

A Recipe for
Crunchy Fried Fillets

Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend.
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The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit.
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This is a recipe for Crunchy Fried Fillets from the recipe cookbook of Recipes-to-go (Meal)

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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.

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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

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The belly rules the mind.
Spanish Proverb

Crunchy Fried Fillets

I eat merely to put food out of my mind.
N.F. Simpson

Crunchy Fried Fillets 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.

Serves: 4

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Crunchy Fried Fillets Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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