THE BEST WAY TO FRY FISH Recipe

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THIS IS A RECIPE WE USE FOR FISH THIS IS ONE EVERY ONE WILL LIKE WITH A LITTLE SOUTH OF THE BORDER FLAVOR

Prep time:
Cook time:
Servings: 8
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Ingredients

Cost per serving $0.05 view details
  • 2 LB. RED FISH, TROUT, OR CAT FISH, ANY KIND IT WORKS ON ALL
  • 1 OR 2 PACK CRACKER CRUMBS
  • 2 TABLES SPOONS FLOUR
  • 2 TSP CHICKEN FAJITA SEASONING
  • 1/2 TSP FRESH CAMINO
  • ½ TSP GARLIC POWER
  • 2 EGGS, BEATEN
  • 1/8 CUP MILK
  • PEANUT OIL FOR FRYING

Directions

  1. ALWAYS PUT FISH IN A MILK PRODUCT FOR 1 HOUR, BEFORE FRYING TO REMOVE IODINE OUT OF FISH AND SEA FOOD.
  2. LAY FISH ON TRAY COAT WITH CHICHEN FAJITA SEASONING.
  3. PUT THE CRACKERS AND FLOUR INTO A FOOD PROCESSOR AND GRIND TO POWDER, ADD ALL SEASONINGS AND PUT IN ZIP LOCK BAG. MIX EGGS ADD MILK TOGETHER IN A ZIP LOCK BAG. THEN PUT FISH IN EGGS THEN CRACKER MIXURE, AND THEN FRY AT 300 DEGREES. WE USE ON A GAS BURNER A 1/8 TO 1/4 INCH STEEL PLATE UNDER THE PAN SO THE OIL WILL NOT BURN THE FISH WILL BE A LIGHT COLOR WE DON’T LIKE DARK COLOR COATING ON ANY THING WE FRY,.IT CHANGES THE TASTE TO MUCH. WE ALSO PUT FISH ON THE GRILL-A SMOKER AND THEN ON POOR BOYS.
  4. SMOKE ADD SO MUCH FLAVOR. ONLY ON THE grill-a.com SMOKER.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 128g
Recipe makes 8 servings
Calories 130  
Calories from Fat 36 28%
Total Fat 3.95g 5%
Saturated Fat 0.96g 4%
Trans Fat 0.0g  
Cholesterol 119mg 40%
Sodium 112mg 5%
Potassium 405mg 12%
Total Carbs 0.26g 0%
Dietary Fiber 0.0g 0%
Sugars 0.29g 0%
Protein 21.93g 35%
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Comments

  • Veronica Gantley
    March 15, 2012
    Fish is a great Lent staple. I am always on the lookout for meatless alternative.

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