Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Dress, scale, and what the fish, pat dry, salt and pepper, then dredge them in the meal or meal-flour combination. Heat the fat until it is hot enough to cook at once, but not burning, sputtering hot. Lay in the fish, turn heat down to barely a medium flame, and begin to brown the fish. Keep the fish loose from the pan bottom with a thin metal spatula. Taking 8-10 minutes to a side (turn heat low if it seems to fry too fast), brown the fish slowly until crisp. Do not overcook. When the flesh is opaque the fish is done; one hopes its all browned by then. Add 4 Tbs. butter to the skillet after removing the fish and squeeze in the juice of a lemon, stir the fat and juices to loosen the dredgings, and pour over the browned fish. VARIATION: After removing the fish from the skillet, toss about 1/3 cup of chopped black walnuts. Brown lightly with the remaining butter and sprinkle over the fish before serving. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
