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submitted by Mark Schaller Ingredients 4 cups salted pretzels 2 eggs, beaten 5 ounces evaporated milk (1 can) 3 tablespoons beer or club soda 2 1/4 lbs sunfish perch or other fillets, skin removed olive oil 1 lemon (cut into wedges) Place pretzels in a food processor until powdery or use rolling pin to crush them in a large food-storage bag. In a medium sized mixing bowl combine eggs, evaporated milk, and beer. Dip fillets one at a time into egg mixture. In 12-inch skillet heat 1/8 inch of oil over medium heat. Add fillets and fry for 3-6 minutes or until golden brown, turning over |