Fish
Fish may be cooked by any of the basic methods with excellent results. Fish should not be overcooked; cook only until it flakes easily when tested with a fork. This will leave the fish moist and tender and will bring out its flavor.
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.