MOIST PAN-FRIED FISH

Moist Pan-Fried Fish image

Provided by The Sugar Witch

Categories Chicken

Time 45m

Yield 5-7 serving(s)

Number Of Ingredients 10

1 lb fish fillet, thawed and halved
1/2 cup butter, total, for the pan
1/2 cup cornstarch
1 tablespoon tarragon
1 tablespoon basil
1 tablespoon oregano
1 tablespoon and parsley
1 dash cayenne pepper
2 eggs
3/4 cup milk

Steps:

Mix cornstarch and herbs in a bowl, set aside.
Whisk eggs with milk and cayenne until a butter-yellow color is achieved. Set aside.
Dip each fish fillet half in egg mixture, let excess drip off. Then coat in cornstarch mix. Set on plates so they do not stick together.
Melt about 1/2 a Tbsp of butter in a large skillet. Add 5 or 6 fillet halves. Add butter as needed to keep the coating from drying out.
Cook until a deep golden color is achieved and fish is cooked through. It should flake easily.
Enjoy!

Nutrition Facts : Calories 362.6, Fat 22.5, SaturatedFat 13.3, Cholesterol 178.2, Sodium 281.4, Carbohydrate 14.2, Fiber 0.3, Sugar 0.1, Protein 24.9