Ingredients
- 1 lb butterfish fillets
- 1/2 c. flour
- 2 Tbsp. margarine
- 2 Tbsp. oil
- 1 x lemon cut in wedges Minced fresh parsley
- 1 Tbsp. minced fresh parsley
- 1 Tbsp. lemon juice
- 1 Tbsp. oil
- 1 x egg
- 1 Tbsp. water
- 1 pch freshly-grnd black pepper
Instructions
- Trim the butterfish.
- Cut at an angle into 1/2-inch slices.
- Prepare the marinade.
- Toss fish slices in mix to coat and marinate for 30 min in the refrigerator.
- Beat egg dip ingredients.
- Put flour on a plate.
- Remove fish slices from marinade.
- Dip in egg mix.
- Dredge in flour.
- Heat oil and margarine in skillet till warm but not smoking.
- Saute/fry fish 2 to 3 min on each side till brwoned.
- Place fish on a warm serving platter.
- Garnish with parsley and lemon wedges.
- This recipe yields 4 servings.
- NOTES :
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