Pan-Fried Fish
- Number of Servings: 24
Ingredients
8 (3-ounce) fish fillets (perch, trout, etc)1 egg1/2 cup skim milk1/2 cup flourtarragon leavessalt & pepper1 tsp olive oil1 Tbsp butter1 lemon, wedged
Beat egg in a cake pan. Add milk. Set aside.
Mix flour, tarragon, salt & pepper in another cake pan. Set aside.
Heat olive oil a few moments. Add butter until melted and just starts to bubble.
Dip fillet into milk mixture. Then dredge in flour mixture. Put into hot oil. Do not overcrowd pan. If necessary, cook fish in 2 batches. Saute fillets 2 or 3 minutes on each side, until golden
Serving Size:�24 1-ounce servings
Number of Servings: 24
Recipe submitted by SparkPeople user RAINBOWLADY2.
Mix flour, tarragon, salt & pepper in another cake pan. Set aside.
Heat olive oil a few moments. Add butter until melted and just starts to bubble.
Dip fillet into milk mixture. Then dredge in flour mixture. Put into hot oil. Do not overcrowd pan. If necessary, cook fish in 2 batches. Saute fillets 2 or 3 minutes on each side, until golden
Serving Size:�24 1-ounce servings
Number of Servings: 24
Recipe submitted by SparkPeople user RAINBOWLADY2.
Nutritional Info Amount Per Serving
- Calories: 93.1
- Total Fat: 3.7 g
- Cholesterol: 41.9 mg
- Sodium: 39.1 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 0.3 g
- Protein: 11.7 g
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