Portions: 25 Portion size: 4 oz (125 g) U.S. Metric Ingredients
250 mL 625 g
Standard Breading Procedure (see note): Flour
Whole eggs, beaten Milk
Dry bread crumbs
lean, white fish, such as 3.
haddock, perch, pike, 4
bass, sole, or flounder to taste to taste Salt to taste to taste White pepper
Bread the fish fillets by passing them through the flour, egg wash, and crumbs. Press the crumbs on firmly. (See p. 143 for detailed breading instructions.)
Fry the fillets in deep fat heated to 350°F (175°C) until golden brown.
25 25 Parsley sprigs
25 25 Lemon wedges
25 floz 750 mL Tartar sauce
Calories, 490; Protein, 25 g; Fat 36 g (66% cal.); Cholesterol, 115 mg; Carbohydrates, 16 g; Fiber, 1 g; Sodium, 430 mg.
Note: Quantities given for breading materials are only guidelines. You may need more or less, depending on the shapes of the fish pieces, the care used in breading, and other factors. In any case, you will need enough so that even the last piece to be breaded can be coated easily and completely.
5. Drain and serve immediately. Garnish each portion with a parsley sprig and lemon wedge. Serve with 1 fl oz (25 mL) tartar sauce.
Breaded fish fillets may also be pan-fried in butter or oil (see previous section).
Fried Breaded Shrimp
Peel, devein, and butterfly shrimp, as shown in Figure 14.14. Leave tails on. Bread and fry as in basic recipe.
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