Family fare

by United States. Agricultural Research Service. Human Nutrition Research Division; Institute of Home Economics; United States. Agricultural Research Ser

Pan-fried fish fillets or steaks

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.

Menu suggestion

Serve with tartar sauce, baked potatoes, snap beans, tossed green salad, and upside-down cake.

TIMETABLE FOR COOKING FISH

Cooking method and market form	Approximate ready-to-cook weight or thickness	Cooking temperature	Approximate cooking time in minutes
BAKING
Dressed	3 pounds	350° F.	45 to 60
Pan-dressed	3 pounds	350° F.	25 to 30
Fillets or steaks	2 pounds	350° F.	20 to 25
Portions	2 pounds	400° F.	15 to 20
Sticks	2¼ pounds	400° F.	15 to 20
BROILING
Pan-dressed	3 pounds		10 to 16[12]
Fillets or steaks	½ to 1 inch		10 to 15
Portions	⅜ to ½ inch		10 to 15
Sticks	⅜ to ½ inch		10 to 15
CHARCOAL BROILING
Pan-dressed	3 pounds	Moderate	10 to 16[12]
Fillets or steaks	½ to 1 inch	Moderate	10 to 16[12]
Portions	⅜ to ½ inch	Moderate	8 to 10[12]
Sticks	⅜ to ½ inch	Moderate	8 to 10[12]
DEEP-FAT FRYING
Pan-dressed	3 pounds	350° F.	3 to 5
Fillets or steaks	½ to 1 inch	350° F.	3 to 5
Portions	⅜ to ½ inch	350° F.	3 to 5
Sticks	⅜ to ½ inch	350° F.	3 to 5
OVEN-FRYING
Pan-dressed	3 pounds	500° F.	15 to 20
Fillets or steaks	½ to 1 inch	500° F.	10 to 15
PAN-FRYING
Pan-dressed	3 pounds	Moderate	8 to 10[12]
Fillets or steaks	½ to 1 inch	Moderate	8 to 10[12]
Portions	⅜ to ½ inch	Moderate	8 to 10[12]
Sticks	⅜ to ½ inch	Moderate	8 to 10[12]
POACHING
Fillets or steaks	2 pounds	Simmer	5 to 10
STEAMING
Fillets or steaks	2 pounds	Boil	5 to 10