Lunch!

Glenn caught this redfish on the 1^st day of our Spring Break.  A big, beautiful fish that we promptly, cleaned, cut up, battered and fried for lunch!  Funny thing is (for the past 3 years anyway) that we catch 1 “keepable” redfish a year and it’s always at the beginning of our trip.  I think of it as the fish that ensures (on behalf of all of the other grubby little bait stealers) that we are feeding all of the other fish around the dock for the entire week.  Because once we catch our 1 keeper, it’s fish stealing our bait everyday for the rest of the week!

Serves 4 in about 20 minutes

• 4- 6 oz Firm white fish filets (to be most cost effective, I cut up 3-4 tilapia filets into about 6-8 pieces)
• 3 Eggs, beaten and seasoned with salt & pepper to taste
• 1 ½ C Finely crushed saltine cracker crumbs

1.  In a large sauté pan, heat canola (or olive or vegetable oil) over med-high heat until bubbles form around the end of a wooden spoon when placed in the hot oil
2. Dip fish pieces in the eggs and then evenly coat in the saltine cracker crumbs
3. Place fish in hot oil and watch carefully as they brown-adjust oil temp is necessary
4. Flip fish pieces after about 4-6 minutes and cook another 4-6 minutes on the other side
5. Drain fish on paper towels or a wire rack
6. Garnish fish with fresh chopped parsley or tartar sauce… and serve!