Tuesday, April 20, 2010

crispy dill and lemon fish

Use any type fish filet ( no bones) the thicker it is the longer it cooks.I like ones that take about 4 to make a pound.

shallow pan ( see vidio) 1/2 full of PANKO Japanese bread crumbs

melt 1/2 cube butter and stir into crumbs

add 1 tbs. dried or fresh parsley flakes
1 tsp. galic salt - 1 tsp. lemon pepper - 1-2 dash Dill

wisk 1 egg with 2 tbs. water

dip fish in egg, then into crumbs and press crumbs into fish (see vidio)

1 tbs. olive oil into hot pan- fry fish about 2 to 3 min on each side or until brown and crispy ( don't over cook !) serve with steamed veggies and cheese sauce, salad, cresent roll- 7-up over orange sherbet ( yes, I love it)

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