Mixed Fish Fry
|Pan dressed trout/Perch /whiting||1 1⁄2 Pound (3 fishes, 1/2 pound each, fresh or frozen)|
|Haddock fillets/Other fish fillets||1 Pound (fresh or frozen)|
|Eel||1⁄2 Pound, cleaned (fresh or frozen)|
|Jumbo shrimp in shells||16 (fresh or frozen)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Fine dry bread crumbs||1 1⁄2 Cup (24 tbs)|
|Cooking oil||1 1⁄2 Cup (24 tbs)|
Thaw fish, eel, and shrimp, if frozen.
Cut haddock into large chunks.
Cut eel into 2-inch pieces.
Shell shrimp, leaving last section and tail intact.
Combine flour, 1 teaspoon salt and 1/8 teaspoon pepper.
Combine eggs and 1/4 cup water.
Dip fish, eel, and shrimp into flour and then into egg mixture; coat with bread crumbs.
In large skillet heat a small amount of cooking oil.
Fry pan-dressed fish in hot oil over medium heat for 4 to 5 minutes.
Turn and fry about 4 minutes longer or till fish is brown and flakes easily with a fork.
Drain on paper toweling.
Remove to platter; keep warm.
Add additional oil, if needed.
Repeat with haddock, eel, and shrimp, frying shrimp about 1 1/2 minutes on each side.