Pan-Fried Filets

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

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
  • c. fine dry cracker or bread crumbs
  • ½ tsp. salt
  • 1 tsp. paprika
  • ½ tsp. pepper
  • ½ c. milk
  • Quick Cucumber or Egg Sauce


  • 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.