Search

Pan-Fried Bass

This crisp, crunchy fish has just a fraction of the fat - and none of the mess - of deep-fat frying. Serve with tartar sauce, white-and-wild rice, and steamed broccoli.


Ingredients


1 tablespoon all-purpose flour

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon water

1 large egg white

1/4 cup seasoned breadcrumbs

2 tablespoons cornmeal

4 (6-ounce) bass fillets, skinned

2 teaspoons vegetable oil

1 teaspoon butter

4 lemon wedges


Step 1

Heat a large nonstick skillet over medium heat. Combine flour, salt, and pepper in a large zip-top plastic bag. Combine water and egg white in a shallow dish, stirring with a whisk. Combine breadcrumbs and cornmeal in another shallow dish, stirring with a whisk.


Step 2

Working with 1 fillet at a time, place fish in bag; seal and shake to coat. Dip in egg white mixture, and dredge in breadcrumb mixture. Repeat procedure with remaining fillets, flour mixture, egg white mixture, and breadcrumb mixture.


Step 3

Add vegetable oil and butter to pan; cook until butter melts. Add fillets to pan, and cook 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with lemon wedges.

MONEY-SAVING DEALS

SIGN UP FOR

© 2019 Ferreira Foodtown All Right Reserved.