FISH FINGERS
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1 large egg, lightly beaten
3/4 cup panko bread crumbs
1/2 teaspoon paprika
1 1/2 pounds tilapia or catfish fillets, cut into (3-inch-long and 1/2-inch-wide) strips
2 tablespoons canola oil
Combine flour, salt and pepper on a plate; place egg in bowl next to it; combine panko and paprika on another plate.
Dredge the fish lightly in the flour mixture, coat with the egg, and finish by dredging in the bread crumbs.
Heat 1 tablespoon of oil in large nonstick skillet over medium high. Add half the fish and cook without moving until undersides are a deep golden brown, about 3 minutes. Turn fish over and cook again until golden brown, another 3 minutes. Remove and keep warm in a 250 degree F oven, if desired. Repeat with remaining oil and fish.
Makes 4 servings
Source: Marge Perry in Newsday, September 4, 2008
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1 large egg, lightly beaten
3/4 cup panko bread crumbs
1/2 teaspoon paprika
1 1/2 pounds tilapia or catfish fillets, cut into (3-inch-long and 1/2-inch-wide) strips
2 tablespoons canola oil
Combine flour, salt and pepper on a plate; place egg in bowl next to it; combine panko and paprika on another plate.
Dredge the fish lightly in the flour mixture, coat with the egg, and finish by dredging in the bread crumbs.
Heat 1 tablespoon of oil in large nonstick skillet over medium high. Add half the fish and cook without moving until undersides are a deep golden brown, about 3 minutes. Turn fish over and cook again until golden brown, another 3 minutes. Remove and keep warm in a 250 degree F oven, if desired. Repeat with remaining oil and fish.
Makes 4 servings
Source: Marge Perry in Newsday, September 4, 2008
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