Ingredients (7)
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sour cream 1 cup
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sweet pickles, finely chopped ¼ cup
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seasoned bread crumbs 1 cup
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egg, lightly beaten 1
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white fish fillets (sole, flounder, snapper or turbot) 1½ pounds
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vegetable oil, for frying 1 cup
Steps (3)
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1In a small bowl, combine sour cream, pickles and seasoning mix, and stir until well blended. Chill covered for 1 hour.
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2Place the bread crumbs and egg on each of two large plates. Dip the fillets in egg, then lightly coat with the bread crumbs.
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3Heat the oil in a large deep skillet to a temperature of 350°F. Fry the fillets for about 4 to 5 minutes on each side, or until golden. With a spatula or slotted spoon remove the fillets from the pan to drain on a bed of paper towels. Keep warm until ready to eat; serve with sauce and fresh lemon wedges, if desired.
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