Pan-Fried Fish

Ingredients

• 1 pound fresh or frozen fish fillets (1/2 to 1 inch thick)
• 1 beaten egg
• 2/3 cup cornmeal or fine dry bread crumbs
• Shortening or cooking oil for frying

Instructions

1. Thaw fish, if frozen. Measure thickness of fish. Cut into serving-size portions. Pat dry.
2. In a shallow low dish combine egg and 2 tablespoons water.
3. In another dish mix cornmeal or bread crumbs, 1/2 teaspoon salt, and dash pepper. Dip fish into egg mixture, then coat with cornmeal mixture.
4. In a large skillet heat 1/4 inch melted shortening or oil. Add half of the fish in a single layer. (If fillets have skin, fry skin side first.) Fry on one side till golden. Allow 3 to 4 minutes per side for 1/2-inch-thick fillets (5 to 6 minutes per side for 1-inch thick fillets). Turn carefully. Fry till golden and fish flakes easily with a fork. Drain on paper towels. Keep warm in a 300° oven while frying remaining fish.
5. Potato-Chip Pan-Fried Fish: Prepare as above, except substitute 2/3 cup finely crushed potato chips or saltine crackers for the cornmeal or bread crumbs and omit salt.
6. Crusted Curry Fried Fish: Prepare as above, except add 1 tablespoon lime or lemon juice to egg mixture and add 2 teaspoons curry powder to cornmeal mixture. Serve with chutney.