BUTTERFISH IN SOUR CREAM

2 lb. butterfish, dressed
salt and pepper
1/2 tsp. salt
3/4 c. flour
1 egg, beaten
1/2 c. milk
1 Tbsp. melted butter or
margarine
fat (for deep frying)
1 c. sour cream
1 Tbsp. chopped parsley
1 Tbsp. minced green onion
1 Tbsp. lemon juice

Season fish with salt and pepper.
In bowl, mix 1/2 teaspoon salt, flour, egg, milk and butter to form batter.
Dip fish in batter to coat thoroughly.
Fry fish in large skillet in hot, deep fat until golden brown all over.
Drain; set on hot platter.
In saucepan combine sour cream, parsley, onion and lemon juice until just hot. Serve over fish.

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STUFFED POMPANO

5 pompano
1 can crabmeat
1/4 c. onion
1/4 c. green pepper
1 tsp. parsley
1 Tbsp. lemon juice
2 Tbsp. bread crumbs
few dashes of Tabasco
salt and pepper
3 Tbsp. butter

Chop the onion and green pepper very fine and saute in butter until soft.
Add the rest of the ingredients except the fish and stir well.
Fill the cavities of the fish loosely with the stuffing and secure with toothpicks, skewers or string.
Place in a buttered baking dish and bake uncovered in an oven preheated to 375 degrees for 25 minutes, basting occasionally with additional butter and lemon juice.