4 Bass fillets; rinse, then dry with paper towel
¼ cup Armour Manteca Lard
6 large Eggs; separate whites into flat-bottom bowl
½ cups All Purpose Flour
1 tsp Cream of Tarter
½ tsp "Calif-Style" Garlic Powder & Parsley
¼ tsp Peppercorn Medley (or Black Pepper)
¼ tsp Lowry's Seasoned Salt
½ tsp Onion Powder
Pour all dry ingredients into a 1 gallon size "Ziploc" plastic bag. Seal bag and shake gently for 30 seconds, turning up-side-down several times, until ingredients are well mixed. Set aside.
Beat egg whites with a hand mixer, high setting, until whites are thick and creamy (not stiff). Slowly fold in 4 egg yolks and ¼ cup Half & Half, and stir gently until well blended.
Heat lard in large heavy skillet (14"), over medium heat. While waiting for the lard to heat, coat each fillet with egg mixture, then transfer fish to plastic bag. When all four fillets are inside bag, seal and roll bag until fillets are well coated. Return fish to egg mixture and coat on both sides; then add fish to plastic bag and coat them with flour mixture a second time.
Place fillets into hot lard, and fry until golden brown (4-6 minutes on each side). Move to 2-3 paper towels to absorb lard, then arrange on serving platter. Garnish with lemon wedges and fresh parsley.
I serve fish with fried potatoes and wilted lettuce. Yummy!
4 servings
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