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Ingredientes
- 2 x Large eggs
- 1 tsp salt
- 1 tsp Cajun seasoning to taste Freshly-grnd black pepper to taste
- 1 c. cornflake crumbs
- 4 x smallmouth bass filets - (6 ounce ea) rinsed, blotted dry Shortening or possibly canola oil for frying Tartar sauce and/or possibly ketchup for serving
Direcciones
- Combine Large eggs, salt, Cajun seasoning and pepper in shallow pie plate or possibly soup bowl. Mix with fork till frothy. Put crumbs in another shallow plate. Dip 1 filet at a time into egg mix, then coat with crumbs. Place in single layer on baking sheet covered with piece of wax paper. Refrigerateat least 30 min or possibly up to 2 hrs.
- Heat 1/2 inch shortening or possibly oil in large skillet over medium-high heat. When warm (test with cornflake crumb; it should sizzle), fry filets till very brown, about 3 min each side, longer if fish is thick. (Fry in batches if necessary to prevent crowding.)
- Transfer to paper-towel-lined baking sheet. To keep hot as rest are fried, place in 225 degree oven. Serve warm with tartar sauce and/or possibly ketchup.
- This recipe yields 4 servings.
- Comments: A filet of any mild fish can be substituted for the smallmouth bass. You will not use all the egg mix and crumbs, but the fish is easier to prepare with these amounts. Chill the prepared fish at least 30 min for the crumb coating to set.
- This recipe is a favorite while camping at Lake Kishkutena in the Canadian wilderness north of Minnesota.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 4 servings | |
| Calories 62 | |
| Calories from Fat 23 | 37% |
| Total Fat 2.57g | 3% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 689mg | 29% |
| Potassium 54mg | 2% |
| Total Carbs 6.61g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.69g | 0% |
| Protein 3.65g | 6% |
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