Pan-Fried Filets

Preparation info
  • Makes


    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Take your choice of the excellent sauces to serve with browned fish


  • 1(1 lb.) pkg. frozen filets (ocean perch, haddock or flounder)
  • Melted fat or salad oil


  • Thaw filets enough to separate.
  • Heat fat (⅛″ deep) in large skillet.
  • Combine crumbs with seasonings.
  • Dip filets in milk, then in crumbs; fry in fat over moderate heat 4 to 5 minutes, turn and brown on other side 4 to 5 minutes longer.
  • Serve with Quick Cucumber or Egg Sauce.