Whitefish Supreme

Whitefish fillets
Fish Crisp Italian
Bowl of ice-cold milk
White pepper
White wine
¼ lb. butter
Oil or shortening for frying

Soak whitefish fillets in ice cold milk for ½ hour.

Remove, pat with paper tower to remove excess moisture and coat with Fish Crisp Italian.

Pan fry in oil at 350-375 F until fish will flake when touched gently with a fork.

Cut butter into small pieces and melt in separate pan at med-high heat.

Blend ¼ cup of white wine and stir rapidly so butter will not burn.

Add generous portion of white pepper when stirring.

Remove fillets and drain.

When sauce begins to thicken, remove from heat to serving bowl.

Cover fillets with white wine sauce and enjoy!

Variations: Instead of white pepper, you can add 2 tablespoons of Cajun Style Fish Crisp. Instead of wine , you can use milk for an even thicker coating.

Author: Scot Davidson, Pro Staff
Comments: The Best!