| |
| | | Potato & Onion Fried Bass | Favorite of Natalie Tate - Amherst, Ohio
| | Course: | Main Entrée | | Servings: | 4 | |
Ingredients & Instructions:
1 ½ lbs. bass fillets, skin removed
¼ teaspoon pepper
1 ½ cups instant potato buds or flakes
1 pkg. dry onion soup mix
2 eggs, beaten
Vegetable oil
Sprinkle bass fillets evenly with pepper. In food processor, combine potato buds and soup mix. Process until mixture is powdery. Place mixture in shallow dish. Place eggs in medium mixing bowl. Dredge fillets first in potato mixture, then dip in eggs, and then dredge in potato mixture to coat.
In 12-inch skillet, heat oil over medium heat. Add bass fillets. Fry for 3-5 minutes, or until golden brown, turning over once. Drain on paper-towel-lined plate.
View Recipe Sources | | |
|
|
|
| |
|
|
|
