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36
Pan Fried Fish

To brown fish without drying, serving pieces of fish are first dipped in a wetting material and then in a coating of some kind. The purpose of the wetting material is to make the coating 'stick' to the fish. Serving pieces may be dipped in ice water, milk, egg, or milk and egg mixed.

Popular coatings are: crushed cereal crumbs, crushed bread or cracker crumbs, Cream of Rice, flour, potato flakes, cornmeal, or a mixture of flour and cornmeal.

It is important to keep the coating material dry, for wet crumbs will not brown nicely. A good way to coat fish is to drop the dipped pieces, one at a time, into a paper bag of the coating material. Shake the bag and then lift the piece of fish from the bag into the frying pan.

Submitted_by:   Lois
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