Four fillets
Salt and freshly ground
black pepper
1 c. all-purpose flour
1 whole egg, lightly beaten
1/2 c. milk
2 c. crushed corn flakes
1/2 c. lard
Heat the lard in a cast-iron skillet. Meanwhile, in a small bowl, beat the egg and milk together lightly.
Season the fillets with salt and pepper. Roll them in the all-purpose
flour and shake off the excess. Then dip each fillet in the egg wash,
allowing the excess to drain off. Immediately roll the fillet in the
crushed corn flakes, pressing gently so the crumbs stick to the fillet.
Fry the breaded fillets in the hot lard, about 2 to 3 minutes per side, or until golden brown. Drain on paper towels.
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