FISH  FRY 
Create a Crisp Fish Fry Basket
for your family

Use 4 fresh cod fish fillets, 
Scoop up with your fingers some fresh and finely minced onion and parsley then rub it in all over fish, next salt them and soak fish filets in a half-milk and half-water mixture over night in a refrigerator.

Next day:
Mix ½ cup all-purpose flour with ½ cup crushed corn flakes and spread it out on a plate.
In a bowl, 2 beaten eggs mixed with 1/3 cup water and some salt and  pepper.
Pat dry each piece of fish with paper towels then dip them in the flour and corn flake mix, then into egg batter and again into flour mixed with corn flakes.
Pan fry coated fish in your favorite vegetable lard. Melt enough oil for about ½ inch deep, use a medium-low but not higher then medium heat as you want to fry them without burning the breading. Do not crowd fish fillets in skillet. When the breaded fish lightly sizzles in the hot grease and not splatter the heat is set just right. (Drop a pinch of flour into it to test the heat). After the outer edges turn a light golden brown, carefully turn fish over to cook the other side. Fish is done as soon as it flakes with a fork. Breaded fish can also be submerged in a hot, deep oil fryer if you are cooking for many people.

Serves 4

Fish Fry Dipping Sauce Recipe
3 tablespoons Thousand Island Salad Dressing
1/4 cup mayonnaise
1/2  teaspoon sugar
2 tablespoons dill pickle relish
Mix everything together then refrigerate for several hours before using.​

Dipping Sauces