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Add a photoServings: 1
Ingredients
- 1 c. Flour
- 2 x Large eggs
- 1/4 c. Lowfat milk
- 1 c. Bread crumbs
- 2 Tbsp. Warm Hungarian paprika
- 1 tsp Salt
- 1 tsp Freshly-grnd black pepper
- 1 lb Sand dab fillets (or possibly any small flat fish fillets) Frying oil Tarragon Tartar Sauce see * Note Lemon wedges for garnish
Directions
- Use the classic method of three dishes for the breading and dredging process: A separate dish for each of the three elements of breading, preferably flat and with 2-inch sides to better hold the breading ingredients.
- Place the flour in one dish, beat the Large eggs with the lowfat milk and place in the second dish and mix the bread crumbs with the paprika, salt and pepper and place in the third dish.
- Dredge the fish first in the flour, than pass through the dish containing the Large eggs and finally dredge the fish in the bread crumb mix, patting with your fingers to make sure the crumbs adhere well.
- Heat sufficient oil in a high-sided pan to fully cover the bottom. When the oil is warm add in the breaded fish in one layer and fry at a medium-high temperature till golden. Then flip the fish to cook the second side.
- Serve with homemade Tarragon Tartar Sauce and lemon wedges. Homemade pepper and vinegar coleslaw is a good accompaniment.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 412g | |
| Calories 1088 | |
| Calories from Fat 169 | 16% |
| Total Fat 19.12g | 24% |
| Saturated Fat 5.23g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 420mg | 140% |
| Sodium 3288mg | 137% |
| Potassium 893mg | 26% |
| Total Carbs 184.62g | 49% |
| Dietary Fiber 13.4g | 45% |
| Sugars 12.39g | 8% |
| Protein 43.82g | 70% |
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