|Fried fish & zucchini cutlets|
|Baby zucchini cutlets|
Plan on having at least 3/4 cup of seafood breading for this amount of zucchini and two smallish fillets of fish. A large, well-seasoned cast-iron skillet is an ideal choice for this recipe, but any large frying pan should work. If you decide to experiment with "oven-frying" this recipe in order to cut back on fat, please leave a comment with your results and instructions. I toyed with the idea of trying to "oven fry" the fish and zucchini under the broiler, but realized what I was really craving was the rich, decadent flavor and aroma of food fried in bacon fat.
Ingredients for 2 servings
2 fish fillets (tilapia, flounder, catfish or other mild fish)
3 or 4 small or "baby" zucchini, trimmed & sliced lengthwise into thin cutlets as described above
3/4 cup milk (I used skim)
3/4 cup or more of your favorite fish fry breading mix
Oil or bacon fat for frying
|Breaded zucchini frying|
While the zucchini is frying, cover a couple of plates or a cookie sheet with paper towels--you'll use this to drain excess grease from the fried food--and preheat your oven to "warm" (usually 200°F) so that you can keep the fried zucchini warm while you fry the fish. As the zucchini cutlets are done, use a slotted spatula or spoon to remove from skillet and place on the paper towel-covered plates to drain, keeping them warm in the oven as needed (depending on the size of your skillet, you may need to fry in two or more batches).
|Frying fish & zucchini|
As you finish frying the zucchini, place the fish fillets in the plastic bag with the egg-milk mixture, seal and shake to coat. Add the rest of the fry mix to your dredging plate, remove each fillet from the bag, shaking off excess liquid, and dredge in the mix to coat on both sides (add additional breading mix if needed). Fry in the same skillet, carefully turning once, until golden brown on both sides. Serve hot with the zucchini, and your favorite seafood condiment such as cocktail sauce or tartar sauce.