Crispy Shorelunch
thanks to
db
Recipe Ingredients:
- ShoreLunch (oven style)
- Fillets that were swimming 2 minutes ago
- Squeeze Parkay
- 1 tablespoon of peanut oil
- Lemon Juice (Real Lemon brand in a tiny squeeze bottle)
Cooking instructions:
 Add
a little ShoreLunch to a Zip-loc. Throw in a moist fillet. Shake and
or press the breading until the fillet is covered. Put breaded fillet
into a pan of hot oil. (Just enough oil to prevent it from sticking.)
When the first side is half done. Squeeze a Parkay circle around it,
and slide fillet into the bubbling Parkay. After a minute, flip fillets
and sprinkle with a little left over Shorelunch. A minute before the
fillets are done, circle with Parkay again. Flip fillets once more
to toast remaining Shorelunch. Serve with salt and lemon to taste.
Comments:
We never deep fry our fish. It requires too much oil and its dangerous.
If the fire gets too hot you'll be dealing with a pan full of flames.
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