Thesee fish filets use canned French-fried onions instead of bread crumbs.
- 2 small filets of white fish
- 1 egg
- 1/4 teaspoon salt
- half a 6-ounce can of French-fried onions
- 2 Tablespoons peanut or canola oil
- 1 lemon, cut in wedges, to serve at the table
Grind the French-fried onions up in a food processor until smooth.
Beat the egg in a shallow dish or pie pan while you heat the oil in a frying pan.
Sprinkle the fish with salt, dip in the egg and then the onion crumbs. Fry about 2 minutes per side, until done. (The fish will flake apart with a fork easily.)
Serve with lemon wedges and/or a bit of tartar sauce.