| CITRUS FRIED FLOUNDER |
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4 to 6 servings2/3 cup all-purpose flour 1 teaspoon grated lemon peel 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup milk 1/2 teaspoon hot pepper sauce 2 pounds flounder or any firm flesh fish 1/2 cup CRISCO Shortening 1/3 cup orange juice 3 tablespoons lemon juice 2 tablespoons snipped parsley Orange or lemon slices for garnish, if desired Combine flour, lemon peel, salt and pepper on waxed paper. Combine milk and pepper sauce in shallow dish or pie plate. Dip fillets in flour mixture. Shake off excess. Dip in milk. Coat again with flour mixture. Heat Crisco to 365ºF in electric skillet or on medium-high heat in large heavy skillet. Fry, a few pieces at a time, 2 or 3 minutes on each side or until golden brown. Drain on paper towels. Place on serving dish. Combine orange juice, lemon juice and parsley in small saucepan. Heat to boiling. Pour over fish. Garnish with fruit slices, if desired. |
