Fish in Breadcrumbs - egg

Method

• Season with salt and pepper: 4 fillets of sole, about 5 ounces each.
• Beat together: 1 egg, 1 tablespoon water.
• Spread on a plate or in a shallow bowl: 2 cups fresh breadcrumbs, processed fine.
• Dredge the fillets in: Flour.
• Shake off the excess flour, then dip in the egg mixture and finally roll or pat in the breadcrumbs.
• (Use one hand for the dry ingredients and one hand for the eggs.)
• Refrigerate the breaded fillets for 1 hour to dry.
• (Dont let the fillets touch each other or the crumbs will not dry properly.)
• Heat in a heavy low-sided pan: Clarified butter, or oil and butter, 1/2 inch deep.
• When hot but not smoking, add the fish fillets and cook until brown and crisp, about 3 minutes.
• Turn and cook until the other side is brown and crisp.
• Remove from the pan and drain on an absorbent towel or paper.
• Serve immediately.
• Before breading, sprinkle the fillets with chopped tender herbs such as chervil, chives, parsley, or tarragon, alone or in combination.
• Put a pinch of cayenne or paprika in the flour.
• Sprinkle the fillets with finely grated lemon zest when seasoning with salt and pepper.
• Use coarse cornmeal in place of the breadcrumbs.
• For fried oysters in breadcrumbs use 12 shucked oysters in place of the fish.
• These are delicious, as is the fish, with Tartar Sauce (page 225).