_6 servings_
2 pounds fish fillets or steaks, fresh or frozen
¼ cup milk
1 egg, beaten
1 teaspoon salt
Pepper, as desired
1½ cups fine dry bread, cereal, or cracker crumbs
Fat or oil
Thaw frozen fish. Cut fish into 6 portions.
Combine milk, egg, salt, and pepper. Dip fish in milk mixture and roll
in crumbs.
Place fish in a single layer in hot fat in a 10-inch frypan. Fry over
moderate heat 4 to 5 minutes, or until brown. Turn carefully. Fry 4 to
5 minutes longer, or until fish are brown and flake easily when tested
with a fork. Drain on absorbent paper.
_Variation_
_Deep-fat fried fish fillets or steaks._—Prepare fish as for pan-fried
fish. Fill fry kettle one-third full of fat; heat to 350° F.
Place fish in a single layer in a fry basket. Fry 3 to 5 minutes, or
until fish are brown and flake easily when tested with a fork. Drain on
absorbent paper.