Ingredients
Vegetable oil or shortening
1 1/2
lb skinless perch, snapper or other medium-firm fish fillets, 1/2 to 3/4 inch thick
Salt and pepper to taste
1
large egg
1
tablespoon water
2/3
cup all-purpose flour, cornmeal or dry bread crumbs
Preparation
In 10-inch skillet, heat oil (1/8 inch) over medium heat. Cut fish into 6 serving pieces. Sprinkle both sides of fish with salt and pepper.
In small bowl, beat egg and water with fork or wire whisk until blended. Place flour in shallow dish. Dip fish into egg, then coat with flour.
Fry batches of fish in oil 6 to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides. (Fish cooks very quickly, especially the thinner tail sections; be careful not to overcook.) Remove with slotted spoon; drain on paper towels.
