Crisp Skillet Trout
List of Ingredients
6 small trout, perch, snapper or other fish, dressed
1/2 cup flour
Vegetable oil
2 egg whites, slightly beaten
2 tablespoons milk
1 teaspoon Tabasco pepper sauce
1/2 teaspoon salt
1 cup yellow cornmeal
Recipe
Pat fish dry with paper towels. Dredge in flour; set aside. Coat bottom of large heavy skillet with 1/8-inch oil. Heat over medium-high heat. In shallow dish, combine egg whites, milk, Tabasco pepper sauce and salt. Dip flour-coated fish in egg white-milk mixture; turn to coat all surfaces. Dredge in cornmeal; turn to coat well. Shake off excess. Gently place fish in hot oil.
Fry 5 minutes on each side or until golden and crisp. Drain on paper towels. Serve hot with additional Tabasco pepper sauce. Makes 6 servings.
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