CRISPY PAN-FRIED FISH
1/2 cup corn flake crumbs
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon dried leaf thyme
1 egg
1/4 cup milk
1 cup corn oil (for frying)
4 whole small fish, cleaned, bones removed (5 to 6 ounces each)
On a plate, stir together corn flake crumbs, parsley, salt and thyme. Mix together egg and milk in a shallow bowl.
Pour oil in heavy 10-inch skillet. Heat over medium heat to 375 degrees F.
Dip fish in egg mixture, then in crumbs, coating well. Fry 8 minutes, turning once, or until browned on all sides. Drain on absorbent paper.
Makes 4 servings
Source: Newspaper recipe clipping: Camille J. Stagg, Chicago Sun-Times, Good Food Pull-Out Section, August 2, 1974
1/2 cup corn flake crumbs
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon dried leaf thyme
1 egg
1/4 cup milk
1 cup corn oil (for frying)
4 whole small fish, cleaned, bones removed (5 to 6 ounces each)
On a plate, stir together corn flake crumbs, parsley, salt and thyme. Mix together egg and milk in a shallow bowl.
Pour oil in heavy 10-inch skillet. Heat over medium heat to 375 degrees F.
Dip fish in egg mixture, then in crumbs, coating well. Fry 8 minutes, turning once, or until browned on all sides. Drain on absorbent paper.
Makes 4 servings
Source: Newspaper recipe clipping: Camille J. Stagg, Chicago Sun-Times, Good Food Pull-Out Section, August 2, 1974
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