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Crunchy Fish Fillets

You can choose garfish, gem fish, leather jacket, nook, fish such as orange roughly, perch, or cod for this tasty dish.



Crunchy Fish Fillets



Ingredients, Method & Procedure.

4 firm white fish fillets, fresh or
frozen and thawed (about 1 lb.)
1/2 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
2 eggs
2 1/2 c. rolled oats
1/4 c. vegetable oil plus 1/4 c.
(1/2 stick) butter for frying
1 lemon, cut into wedges
bottled tartar sauce

1. Rinse fish under cold running water and pat dry with paper towels.

2. Place flour, salt, and pepper in a medium-sized plastic bag.

3. Beat eggs in a shallow bowl and place the bowl next to the bag of flour.

4. Place the oats in another shallow bowl alongside the eggs.

5. Put 1 or 2 fish fillets in the plastic bag and close it securely. Shake the bag gently until fish is coated with flour. Open bag, shake off excess flour, and remove fish.

6. Place the flour-coated fish in the bowl of beaten egg. Using two forks, turn the fillets to coat them completely. Let excess egg drip off.

7. Toss the egg-coated fish in the oats, coating completely. Arrange fillets on a plate in a single layer and chill until ready to fry. Meanwhile, line a plate or baking sheet with paper towels.

8. To fry, heat the oil and butter in a frying pan over medium-high heat
until hot. Place fish fillets in the pan, being careful not to crowd them.*

9. Cook 3 to 4 minutes on each side, or until the oats are a deep, golden brown. Using a spatula, carefully remove fillets from the pan and drain them on the towel-lined plate.

10. Serve as soon as possible with a lemon wedge or tartar sauce. Chips(french fries) and salad are good accompaniments.

*To lower the amount of fat in this dish, you can bake the fillets rather than frying them. After coating fish with oats, place fillets on the bottom of a lightly greased baking dish or baking sheet. Drizzle 2 to 3 tbsp. melted butter over fish and bake, uncovered, in a 450°F oven for 12 minutes, or until fish flakes easily.

Preparation time: 25 minutes
Cooking time: 10 to 15 minutes
Serves 4

Posted by :   John Martin   on   Friday, March 11, 2011

Categories :   Australian   |   Seafood   |   Side Dish


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