Directions
Not My Mom’s Fried Fish,This is someone’s Mom’s fried fish recipe but it’s not MY Mom. I found it in Taste of Home, June/July 2005 issue and made it tonight for dinner. It’s very, very good and SO easy. The recipe called for the fish to be deep fried but I fried it in about 3/4 inch of oil in a large, heavy skillet. Also, the original recipe called for whitefish fillets, cut in half lengthwise….used some thin Chilean sea bass fillets and it was excellent. I think any firm, white fish fillets will work. This recipe was printed in Taste of Home magazine and attributed to Julie in Wisconsin. Julie, if you ever become a member of Zaar, contact me and I’ll ask Kathy to transfer this recipe over to you and thanks for the great dinner!,Dip in flour, then egg, then cracker crumbs,This was awesome! Quick and easy, and a great taste, I did use wheat crackers but that was the only sub.and everyone loved the fish. I knew it had to be good when it came form Taste of Home.
Discover ground-breaking new supplements! SHOP & SAVE
