1 pound orange roughly fillets
1/2 c. fresh lemon juice
1/4 cup salad oil
1/4 cup minced onion
2 tablespoon dry white wine or apple juice
1 clove garlic, crushed
1 teaspoon chervil leaves or tarragon
1 1/2 teaspoon salt
1/2 cup flour
2 eggs, beaten
2 tablespoon milk
2 cups fresh bread crumbs
* butter or margarine and vegetable oil for browning
Rinse fillets and pat dry.
In a 1-1/2 quart baking dish, combine lemon juice, salad oil, onion, wine, garlic, chervil and salt.
Place fish fillets in marinade; cover and let stand at least 2 hours Combine eggs and milk in a bowl.
Remove fish from marinade and dip in flour to coat, then in egg-milk mixture and then in bread crumbs.
In a large skillet, fry breaded fish in half butter or margarine and half vegetable oil until browned.
No Nutritional Information Available
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