T's Fish Fry © ejmorris 2003

1 or 2 fillets per person is plenty

Ingredients Preparation
  1. Mix salt and pepper into some flour.

  2. Get out 3 shallow dishes. Pour seasoned flour into one, the beaten egg into another, the crushed corn flakes into the third dish.

  3. Wash the fish fillets and pat dry. Dip both sides of each fillet in the seasoned flour, then in the egg, then in the crushed corn flakes. Dip once more in the egg and again in the crushed corn flakes. (Double dipping is optional.) Place the coated fillets on a rack that is laid over a cookie sheet. Refrigerate for half an hour.

  4. Fry in vegetable oil over medium heat til golden on both sides. Drain on paper towels.

Serve with lemon wedges, tartare sauce, green beans and boiled potatoes. If you have summer savoury growing in the garden, it's a wonderful garnish for the beans.

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Tartare Sauce

I have only guessed at the measurements here. I usually just spoon things into a bowl until it looks right. Use your discretion.

Ingredients Preparation

Mix it all together. Chill for a few hours before serving with breaded fried fish.

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