Pan Fried Lake Fish

Grandma Rose’s 75th birthday was celebrated to tell her that she lives in all our hearts. Our main focus was to tell her how special she is to all of us and she enjoyed every bit of the grand party we planned for her.

4 8-to-10 ounce fresh or frozen pan-dressed trout, lake perch, or
other white fish
3/4 cup finely crushed saltine crackers (21 crackers)
1/4 cup grated Parmesan cheese
1 tablespoon snipped parsley
1/3 cup all-purpose flour
1/8 teaspoon pepper
3 tablespoons lemon juice
1 beaten egg
3 to 4 tablespoons shortening or cooking oil
Lemon slices, halved (optional)

Thaw fish, if frozen. In a shallow bowl, combine the crushed crackers, grated Parmesan cheese, and snipped parsley. In another shallow bowl, combine the flour and pepper. Place lemon juice and egg in separate bowls. Dip fish in lemon juice, then in flour mixture, then in egg, and finally in the cracker mixture.

In a 12-inch skillet heat shortening or cooking oil. Add fish in a single layer. Fry over medium heat for 5 to 7 minutes or till brown. Turn fish; fry for 5 to 7 minutes more or till fish flakes easily when tested with a fork. Drain on paper towels. Serve fish with lemon. Garnish with parsley, rosemary, and dill if desired. Serves 4. When we played Grandma Rose’s favorite song, she danced throughout the song and everyone yelled, Grandma Rocks! Not to mention, she loved the Pan Fried Fish Lake that we made for her. We all enjoyed throughout.