Chart of Coatings for French-Fried Foods: No. 4

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 1 whole egg
  • ¼ cup milk
  • 1 tablespoon vegetable oil

Method

Combine egg, milk, oil, sugar, and salt. Mix well. Dip foods to be fried in flour, then egg mixture, and then crumbs. Fry.