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Crispy Pan-Fried Lake Fish's picture
  Pan dressed trout/Lake perch / other white fish 40 Ounce (4 pieces, 10 ounce each, fresh or frozen)
  Finely crushed saltine crackers 3⁄4 Cup (12 tbs) (21 crackers)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Snipped parsley 1 Tablespoon
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Pepper 1⁄8 Teaspoon
  Lemon juice 3 Tablespoon
  Egg 1 , beaten
  Shortening/Cooking oil 4 Tablespoon

Thaw fish, if frozen.
In a shallow bowl combine the 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 mixture, then in egg, and finally in the cracker mixture.
In a 12 inch skillet heat shortening or cooking oil.
Add fish in a single layer.
Fry over medium heat for 5 to 7 minutes or till brown.
Turn fish; fry for 5 to 7 minutes more or till fish flakes easily when tested with a fork.
Drain on paper towels.
If desired, serve fish with lemon and garnish with parsley, rosemary, and dill.

Recipe Summary

Main Dish

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Crispy Pan-Fried Lake Fish Recipe