Prep 30 mins
Cook 15 mins
Uber yummy fish with a thin crispy coating. The coating can also be used to create fantastic fried chicken!
- 1 lb fish fillet, thawed and halved
- 1⁄2 cup butter, total, for the pan
- 1⁄2 cup cornstarch
- 1 tablespoon tarragon
- 1 tablespoon basil
- 1 tablespoon oregano
- 1 tablespoon and parsley
- 1 dash cayenne pepper
- 2 eggs
- 3⁄4 cup milk
- Mix cornstarch and herbs in a bowl, set aside.
- Whisk eggs with milk and cayenne until a butter-yellow color is achieved. Set aside.
- Dip each fish fillet half in egg mixture, let excess drip off. Then coat in cornstarch mix. Set on plates so they do not stick together.
- Melt about 1/2 a Tbsp of butter in a large skillet. Add 5 or 6 fillet halves. Add butter as needed to keep the coating from drying out.
- Cook until a deep golden color is achieved and fish is cooked through. It should flake easily.
I made this for the first time last night. My husband liked it, and the flavor was good, but I will tweak the recipe if I ever make it again. I found that I threw out a TON of the egg mixture, but didn't have enough of the cornstarch stuff. Husband thought it was "too spicy" so I will double the starch but leave the herb quantities alone. All in all, a successful dinner. And it looked pretty.