| FISH AND CHIP FILLETS |
|
|
|
4 servings1 bag (4 ounces) potato chips, finely crushed (about 1-1/4 cups) 1/2 teaspoon onion powder 1/2 teaspoon salt 1/4 teaspoon paprika 1/4 teaspoon pepper 1 can (5.3 ounces) evaporated milk 1 pound fish fillets, 1/2 inch thick, cut into serving-size pieces CRISCO Oil for frying Mix potato chip crumbs, onion powder, salt, paprika and pepper in shallow dish or on sheet of waxed paper. Set aside. Pour evaporated milk in another shallow dish. Dip fish in evaporated milk, then in potato chip mixture, pressing to coat thoroughly. Heat 1/8 inch Crisco Oil in large skillet. Add fish. Fry 5 to 8 minutes, or until fish flakes easily with fork, turning over once. Drain on paper towels. |
