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Stuff required:
Boneless fish fillets
Egg Beater or Better'N Eggs mixture
Any coating you like (I like Cajun cornmeal mix)
Deep fryer and cooking oil (peanut oil is best)
Dry the fish well. Dip in a bowl of the egg mixture. Shake off excess and drop into a ziplock bag containing the coating mix. Shake until coated and lay on waxed paper. Let coated fillets stand for 15 minutes. Deep fry in 375 degree oil until they turn golden brown and float. These are great with tarter sauce, seafood cocktail sauce, or with just a bit of lemon juice. When refrigerated overnight, the cold fish pieces make an excellent sandwich (with tarter sauce or mayonnaise). Note: the coating is thick and keeps the oil out --no greasy fish!!
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