|
|
Tell A Friend About This Recipe --- More Recipes--- Add your Recipe
FISH FRY -2 by www.country-cooking.com
Very small fish or slices of larger fish are often fried in deep fat. When they are prepared in this way, they are first dipped into beaten egg and then into crumbs or corn meal to form a
coating that will cling to their surface. Coated with such a material, they are fried in deep fat until the surface is nicely browned. After being removed from the fat, they should be drained well before serving.
|
|
|
Powered by Country-cooking.com
|
