- 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)
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.
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.