Use the classic method of three dishes for the breading and dredging process: a separate dish for each of the three elements of breading, preferably flat and with 2-inch sides to better hold the breading ingredients. Place the flour in one dish, beat the eggs with the milk and place in the second dish and mix the bread crumb with the paprika, salt and pepper and place in the third dish. Dredge the fish first in the flour, than pass through the dish containing the eggs and finally dredge the fish in the bread crumb mix, patting with your fingers to make sure the crumbs adhere well. Heat enough oil in a high sided pan to fully cover the bottom. When the oil is hot add the breaded fish in one layer and fry at a medium high temperature until golden brown. Then flip the fish to cook the second side. Serve with homemade tarragon tartar sauce and lemon wedges. Homemade pepper and vinegar coleslaw is a good accompaniment. MICHAELS PLACE SHOW #ML1B17 Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #814 by Holly Butman
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|Serving Size: 1 Serving (1128g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1205 (40%)|
|Amt Per Serving||% DV|
|Total Fat 133.9g||179 %|
|Saturated Fat 19.5g||97 %|
|Monounsaturated Fat 75.1g|
|Polyunsanturated Fat 28.4g|
|Cholesterol 1062.3mg||327 %|
|Sodium 7748.2mg||267 %|
|Potassium 1687.9mg||44 %|
|Total Carbohydrate 359.4g||106 %|
|Dietary Fiber 28.8g||115 %|
|Sugars, other 330.6g|
|Protein 100.9g||144 %|
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Calories per serving: 3027
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