Post by Frank on Jun 3, 2005 13:18:32 GMT -5
Recipe Ingredients:
ShoreLunch (oven style)
Fillets that were swimming 2 minutes ago
Squeeze Parkay
1 tablesthingy of peanut oil
Lemon Juice (Real Lemon brand in a tiny squeeze bottle)
Cooking instructions:
Add a little ShoreLunch to a Zip-loc. Throw in a moist fillet. Shake and or press the breading until the fillet is covered. Put breaded fillet into a pan of hot oil. (Just enough oil to prevent it from sticking.)
When the first side is half done. Squeeze a Parkay circle around it, and slide fillet into the bubbling Parkay. After a minute, flip fillets and sprinkle with a little left over Shorelunch.
A minute before the fillets are done, circle with Parkay again. Flip fillets once more to toast remaining Shorelunch. Serve with salt and lemon to taste.
ShoreLunch (oven style)
Fillets that were swimming 2 minutes ago
Squeeze Parkay
1 tablesthingy of peanut oil
Lemon Juice (Real Lemon brand in a tiny squeeze bottle)
Cooking instructions:
Add a little ShoreLunch to a Zip-loc. Throw in a moist fillet. Shake and or press the breading until the fillet is covered. Put breaded fillet into a pan of hot oil. (Just enough oil to prevent it from sticking.)
When the first side is half done. Squeeze a Parkay circle around it, and slide fillet into the bubbling Parkay. After a minute, flip fillets and sprinkle with a little left over Shorelunch.
A minute before the fillets are done, circle with Parkay again. Flip fillets once more to toast remaining Shorelunch. Serve with salt and lemon to taste.
