- Combine eggs, salt, Cajun seasoning and pepper in shallow pie plate or soup bowl. Mix with fork until frothy. Put crumbs in another shallow plate. Dip 1 filet at a time into egg mixture, then coat with crumbs. Place in single layer on baking sheet covered with piece of wax paper. Chill at least 30 minutes or up to 2 hours.
- Heat 1/2 inch shortening or oil in large skillet over medium-high heat. When hot (test with cornflake crumb; it should sizzle), fry filets until very brown, about 3 minutes each side, longer if fish is thick. (Fry in batches if necessary to prevent crowding.)
- Transfer to paper-towel-lined baking sheet. To keep warm as rest are fried, place in 225 degree oven. Serve hot with tartar sauce and/or ketchup.
- This recipe yields 4 servings.
- Each serving: 302 calories; 777 mg sodium; 169 mg cholesterol; 21 grams fat; 3 grams carbohydrates; 23 grams protein; 0.02 gram fiber.
- Comments: A filet of any mild fish can be substituted for the smallmouth bass. You won't use all the egg mixture and crumbs, but the fish is easier to prepare with these amounts. Refrigerate the prepared fish at least 30 minutes for the crumb coating to set. This recipe is a favorite while camping at Lake Kishkutena in the Canadian wilderness north of Minnesota.
Notes:
Recipe by Abby Mandel, cookbook author, syndicated food columnist, and a James Beard Foundation award winner |
