Fish Toes:

Soak small cubes of fish in milk for 20 minutes (not required for whites/mingo but we still do). Heat skillet on medium high heat with 1 tablespoon of butter and oil (I prefer olive oil. Whisk egg. Pour flour or breadcrumbs in a separate bowl. Mix in salt and pepper to taste. We sometimes use a seafood seasoning (like Old Bay). Dip fish in egg wash and then breading mixture. Place into skillet when the skillet has heated to med-high heat. Cook on each side for about a minute, depending on the size of the fish. The breading will turn golden brown. The fish cooks very quickly!


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