Breaded Fillets of Pompano

Preparation info
  • Yield:

    4 to 6

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 2 pounds skinless, boneless pompano fillets or striped bass, sole, or flounder
  • ¾ cup flour</


  1. Cut the fish into serving pieces.
  2. Combine the flour, salt, and pepper and set aside.
  3. Beat the egg with 1 teaspoon oil, the water, salt, and pepper.
  4. Coat the fish pieces all over in the seasoned flour. Dip them well in the egg, then coat them all o