Recipe by Hey Jude
This is someone's Mom's fried fish recipe but it's not MY Mom. I found it in Taste of Home, June/July 2005 issue and made it tonight for dinner. It's very, very good and SO easy. The recipe called for the fish to be deep fried but I fried it in about 3/4 inch of oil in a large, heavy skillet. Also, the original recipe called for whitefish fillets, cut in half lengthwise....I used some thin Chilean sea bass fillets and it was excellent. I think any firm, white fish fillets will work. This recipe was printed in Taste of Home magazine and attributed to Julie in Wisconsin. Julie, if you ever become a member of Zaar, contact me and I'll ask Kathy to transfer this recipe over to you and thanks for the great dinner!
Top Review by p s.
This was awesome! Quick and easy, and a great taste, I did use wheat crackers but that was the only sub.and everyone loved the fish. I knew it had to be good when it came form Taste of Home.
- 2 eggs, beaten
- 1 1⁄2 cups crushed saltine crackers (about 45 crackers)
- 2 lbs fish fillets (use a firm, white fish, about 1/2 inch thick such as -- whitefish, tilapia, sea bass)
- vegetable oil (for frying)
Directions See How It's Made
- Place beaten eggs and saltine cracker crumbs in separate shallow bowls or pie tins.
- Dip fillets into eggs, then coat with crumbs; let stand for 5 minutes.
- In a heavy, deep skillet, or electric frying pan, heat oil (about 3/4 to 1 inch of oil) to 375°. Fry fillets, a few at a time, for 2 minutes on each side or until fish is golden brown and flakes easily (I found that when the fish is golden brown it's DONE).
- Drain on a rack over paper towels. If you're making lots of fish place the rack in a 225° oven while you're cooking the remaining batches.