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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a fabulous way to serve fish! Crunchy coconut mixed with cereal crumbs make for a delicious texture to an otherwise blah fish dinner! It's great on sole, perch, or just any fillet! It's great with some cole slaw and a slice of sourdough bread. Lots of flavors! Ingredients:
1 lb sole or 1 lb other fish fillet |
1 egg, beaten |
1/4 teaspoon salt |
1/3 cup corn flakes, breakfast cereal crumbs |
1/3 cup flaked coconut |
2 tablespoons cooking oil |
1/4 cup butter or 1/4 cup margarine |
2 tablespoons lemon juice |
1 teaspoon sugar |
1 tablespoon snipped parsley |
Directions:
1. Thaw fish, if frozen. In a bowl combine beaten egg and salt. In another bowl combine the crumbs and the coconut. Pat fillets dry with paper toweling. Dip fillets in egg mixture, then in crumb mixture.
2. In a large skillet heat oil. Add fillets in a single layer. Cook fillets in hot oil 3 minutes on each side.
3. Meanwhile, in a small saucepan, combine butter or margarine,lemon juice, and sugar. Heat till butter is melted. Stir in parsley.Serve sauce over fish.
4. Garnish with lemon twists and green onion brushes, if desired.
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