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Name: Fish Cookery
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: Lemon Juice -- to taste,; Tartar Sauce -- to taste,; Fish Fillet; Flour -- as needed; Optional; Cornmeal -- as needed; As needed; Salt And Pepper -- to taste; Margarine Or Cooking Oil --; Optional

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INGREDIENTS

Lemon Juice -- to taste,
Tartar Sauce -- to taste,
Fish Fillet
Flour -- as needed
Optional
Cornmeal -- as needed
As needed
Salt And Pepper -- to taste
Margarine Or Cooking Oil --
Optional

Servings

INSTRUCTIONS

Wash prepared fish thoroughly and pat dry with a paper towel. PAN FRIED Add enough oil or margarine to cover the pan bottom. When hot, add the fish and reduce heat to a low simmer. Season with salt and pepper. Brown fish on one side and then turn it over. Cover the pan for the last minute or two. Fish is done when the meat falls in flakes when prodded with a fork. Total cooking time should be 5 - 10 minutes, depending on thickness. Another method is to roll the fish in flour or cornmeal, and then fry as above. The fish may be first dipped in a little water or milk to help the flour stick on the fish better. POACHED Add about 3/8 - 1/2 inch of water to a pan. Add 1 or 2 tbs of lemon juice, or dissolve 1 or 2 packets of lemon crystals in the water. Bring water to a gentle boil, add fish to liquid and season with salt and pepper. Reduce heat and gently simmer for 5 or 6 minutes, or until done. Recipe By : "Backpackers Cookbook" by Margaret Cross and Jean Fiske From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Fish Cookery

Lemon Juice -- to taste,
 Tartar Sauce -- to taste,
 Fish Fillet
 Flour -- as needed
 Optional
 Cornmeal -- as needed
 As needed
 Salt And Pepper -- to taste
 Margarine Or Cooking Oil --
 Optional

Wash prepared fish thoroughly and pat dry with a paper towel.    PAN FRIED Add enough oil or margarine to cover the pan bottom. When hot,  add the fish and reduce heat to a low simmer. Season with salt and pepper.  Brown fish on one side and then turn it over. Cover the pan for the last  minute or two. Fish is done when the meat falls in flakes when prodded with  a fork. Total cooking time should be 5 - 10 minutes, depending on  thickness.    Another method is to roll the fish in flour or cornmeal, and then fry as  above. The fish may be first dipped in a little water or milk to help the  flour stick on the fish better.    POACHED Add about 3/8 - 1/2 inch of water to a pan. Add 1 or 2 tbs of lemon  juice, or dissolve 1 or 2 packets of lemon crystals in the water. Bring  water to a gentle boil, add fish to liquid and season with salt and pepper.  Reduce heat and gently simmer for 5 or 6 minutes, or until done.    Recipe By     : "Backpackers Cookbook" by Margaret Cross and Jean Fiske    From:                                 Date:    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (448g)
Recipe Makes: 1 Servings

Calories: 600
Calories from Fat: 236 (39%)

Amt Per Serving		% DV

	Total Fat 26.3g	35 %
	Saturated Fat 4.1g	20 %
	Monounsaturated Fat 8.9g
	Polyunsanturated Fat 9.6g
Cholesterol 268.8mg		83 %
Sodium 228.5mg		8 %
Potassium 1420.2mg		37 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 85.5g		122 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 600

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