1-9oz can of PC Italian Style Bread Crumbs
1/2 cup grated Parmesan cheese
1 teaspoon celery seed
1 teaspoon of paprika
1 teaspoon sweet basil
1 teaspoon oregano
1 tablespoon parsley
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
6 eggs -lemon pepper
1 cup of olive oil
1/4 pound butter
1/4 pound lard
Ingredients
This recipe will double coat approximately 3-4 pounds cod fish cut into 1" by 3" strips. Wash fish thoroughly and place on a cookie sheet with paper towel on it. Pat dry the top of fish with paper towel. Generously sprinkle both sides of the fish with lemon pepper and let stand 10 minutes. Mix bread crumbs Parmesan cheese and spices together. Next dip fish into beaten eggs and coat well. Place fish into bread crumb mixture and ensure fish is coated on all sides. Place on cookie sheet with wax paper to rest for ten minutes. Repeat dipping coated fish the second time into the egg and then the bread crumb mixture. Let stand for another 10 minutes. Fry in oil, butter and lard mixture on medium heat for about 2-3 minutes per side or until golden brown. Flip and repeat for other side. Place on paper towel when finished to absorb some of the grease from frying. Serve with salad and baked potato.
1/2 cup grated Parmesan cheese
1 teaspoon celery seed
1 teaspoon of paprika
1 teaspoon sweet basil
1 teaspoon oregano
1 tablespoon parsley
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
6 eggs -lemon pepper
1 cup of olive oil
1/4 pound butter
1/4 pound lard
Ingredients
This recipe will double coat approximately 3-4 pounds cod fish cut into 1" by 3" strips. Wash fish thoroughly and place on a cookie sheet with paper towel on it. Pat dry the top of fish with paper towel. Generously sprinkle both sides of the fish with lemon pepper and let stand 10 minutes. Mix bread crumbs Parmesan cheese and spices together. Next dip fish into beaten eggs and coat well. Place fish into bread crumb mixture and ensure fish is coated on all sides. Place on cookie sheet with wax paper to rest for ten minutes. Repeat dipping coated fish the second time into the egg and then the bread crumb mixture. Let stand for another 10 minutes. Fry in oil, butter and lard mixture on medium heat for about 2-3 minutes per side or until golden brown. Flip and repeat for other side. Place on paper towel when finished to absorb some of the grease from frying. Serve with salad and baked potato.
