Recipe by annelikes2fly
"This simple recipe works best with cod (scrod) and flounder. The product is a fresh, buttery-tasting fillet. Goes so well with french fries or oven fries (chips)."
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ground black pepper, or to taste
1 1/2 cups
vegetable oil, or more as needed
4 (6 ounce) fillets
salt to taste
This was really good, quick, easy and tasted delicious. Thanks for posting the recipe.
This was really yummy and easy to make, but I feel the amount of flour and corn meal should be way less. I tried to use as much as possible but only so much will stick. I had a ton left over with six 2 oz. fillets, but the breading was just the right thickness and super crispy. My family loved it too!
I adjusted my Serving Size to reflect 2 Servings, versus the Original 4 Servings, and the Dry Ingredients were adjusted lower. After dipping my fresh Atlantic Haddock, which I cut into serving size pieces, into the Egg White I had no problem getting the Dry Ingredients to stick. We liked the Tasty Outer Coating and the way it Browned up very nicely. The trick is to use good, and fresh, Vegetable Oil and to heat this up at a high temperature (and cover the pan while cooking).
This was a very easy recipe, and the fish was delicious, flaky and crisp, without too much coating. I will make this again for sure!
Good flavor and a quick and easy to remember recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Simple New England Fried Fish
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 760
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