Panfried Fish Fillets

Instructions

1. 1

   Vegetable oil or shortening Cut the fish fillets into 6 serving pieces. Sprinkle both sides of fish with salt and pepper. Beat egg and water in the shallow bowl or pie pan until well mixed. Sprinkle the flour on waxed paper or a plate. Dip both sides of fish pieces into egg, then coat completely with flour. Heat the oil (1/8 inch) in the skillet over medium heat about 2 minutes. Fry the fish in the oil 6 to 10 minutes, turning fish over once, until the fish flakes easily with a fork and is brown on both sides. Drain on paper towels. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. "© General Mills, Inc. 1998." "0:10" Protein; 8g Carbohydrate; 97mg Cholesterol; 246mg Sodium 0 Other Carbohydrates Fish is easy to fix and so good for you. Fish is available whole, drawn and pan-dressed, but you'll find it most often in steaks or fillets. You can purchase fish fresh or frozen. When you select fresh fish, the scales should be bright with a sheen, the flesh should be firm and elastic and there should be no odor. Frozen fish should be tightly wrapped and frozen solid; there should be no discoloration and no odor. Cuts of Fish Fish steaks are the cross section of a large pan-dressed fish. Steaks are 1/2 to 3/4 inch thick. Allow 1/4 to 1/3 pound per serving. Fish fillets are the sides of the fish, cut lengthwise from the fish. They can be purchased with or without skin. Fillets usually are boneless; however, small bones, called pins, may be present. Allow 1/4 to 1/3 pound per serving.