|Standard Breading Procedure (see Note):|
|Whole eggs, beaten|
|Dry bread crumbs|
|to taste||to taste||Salt|
|to taste||to taste||White pepper|
Per serving: Calories, 490; Protein, 25 g; Fat 36 g (66% cal.); Cholesterol, 115 mg; Carbohydrates, 16 g; Fiber, 1 g; Sodium, 430 mg.
Breaded fish fillets may also be pan-fried in butter or oil (see previous section).
Prepare as in the basic recipe. Use wire baskets in the breading station to simplify the procedure, as explained.
Peel, devein, and butterfly shrimp, as shown in Figure 19.16. Leave tails on. Bread and fry as in the basic recipe.
Prepare like scallops.
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