| LEMONY FISH FILLETS |
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4 servings1-1/4 cups crushed cornflakes 2 teaspoons lemon pepper seasoning 1/4 to 1/2 teaspoon dried dill weed 1/8 teaspoon garlic powder 1/2 cup buttermilk 1 egg 1 pound fish fillets, 1/2 inch thick, cut into serving-size pieces CRISCO Oil for frying Mix cornflake crumbs, lemon pepper seasoning, dill weed and garlic powder in shallow dish or on sheet of waxed paper. Set aside. Blend buttermilk and egg in medium mixing bowl. Dip fish in buttermilk mixture, then in cornflake mixture to coat. 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. |
