Fried Whitefish

  It was just Bettie and I for supper tonight so it was a perfect night to have fish. Lyle will not eat fish of any kind, so I have to fix something different for him if he is home to eat with us.

  I had been wanting to try this recipe for fish in the Better Homes and Gardens Hometown favorites paperback cookbook  for some time and our local store had frozen Pollock on sale so here was a good chance. I do fix Sole fairly often as it is such a favorite of ours, even though Sole is expensive. The Pollock on the other hand was quite a good price on sale. I did change this recipe a little as I omitted the Paprika which I really detest and the powdered garlic as we really do not like the powdered form of garlic.

  

Fried Whitefish

1 cup all purpose breading mix

1 cup packaged biscuit mix
⅓ cup grated Parmesan cheese

1 Tablespoon onion soup mix

1 ½ tsp paprika

1 ½ teaspoon dried Italian seasoning

½ teaspoon garlic powder ( I left out)

1 ½ to 2 pounds fresh or frozen whitefish or other firm textured fish

Shortening or cooking oil

In medium bowl, stir together the breading mix, biscuit mix, cheese, onion soup mix, paprika. Italian seasoning, and garlic powder. Place half of the mixture in a shallow dish to start with. (Any of the breading mix not used can be stored in refrigerator for up to 3 weeks).

1. Thaw fish, if frozen. Rinse and pat dry. Dip into breading mixture, turning to coat both sides. 
2. In a large skillet, heat ¼ inch melted shortening over medium heat. Add fish in a single layer. Fry until fish flakes easily when tested with a fork and coating is golden brown, carefully turning once. Allow about 3 to 5 minutes per side. Drain on paper towels. Keep warm in a 300° oven while frying remaining fish.