This recipe was developed by RT French Co in 1972.
2 eggs beaten
1/2 lb fish fillets
1/4 cup French's prepared mustard
French's mashed potato flakes
1 tsp French's parsley flakes
1/2 tsp French's seafood seasoning
Oil or melted shortening
Beat together eggs, mustard, parsley, and seafood seasoning. Dip fish in the mustard mixture; roll into potato flakes. Fry in hot oil or shortening 3 to 4 minutes on each side or until fish flakes easily and is a golden brown.
Serves 4.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment