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Ingredientes
- 4 x 8-to-10 oz fresh or possibly frzn pan-dressed trout lake perch, or possibly other white fish
- 3/4 c. Finely crushed saltine crackers (21 crackers)
- 1/4 c. Grated parmesan cheese
- 1 Tbsp. Snipped parsley
- 1/3 c. All-purpose flour
- 1/8 tsp Pepper
- 3 Tbsp. Lemon juice
- 1 x Beaten egg
- 3 x -(up to)
- 4 Tbsp. Shortening or possibly veg. oil
- Â Â Lemon slices, halved (optional)
Direcciones
- Thaw fish, if frzn. In a shallow bowl, combine crushed crackers, grated Parmesan cheese, and snipped parsley. In another shallow bowl, combine the flour and pepper. Place lemon juice and egg in separate bowls. Dip fish in lemon juice, then in flour mix, then in egg, and finally in the cracker mix.
- In a 12-inch skillet heat shortening or possibly veg. oil. Add in fish in a single layer. Fry over medium heat for 5 to 7 min or possibly until brown. Turn fish; fry for 5 to 7 min more or possibly until fish flakes easily when tested with a fork. Drain on paper towels. Serve fish with lemon. Garnish with parsley, rosemary, and dill if you like.
- Serves 4.
- /FISH
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 4 servings | |
| Calories 253 | |
| Calories from Fat 155 | 61% |
| Total Fat 17.46g | 22% |
| Saturated Fat 4.83g | 19% |
| Trans Fat 4.28g | |
| Cholesterol 52mg | 17% |
| Sodium 238mg | 10% |
| Potassium 90mg | 3% |
| Total Carbs 18.59g | 5% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.71g | 0% |
| Protein 6.35g | 10% |
