When my husband and I first got together, a fisherman Jimmy lived in the apartment below. He would be gone for days at a time, and then would announce his arrival home by leaving fresh fish or lobster in our sink. Wonderful to come home to. Often, Jimmy would join us for dinner and volunteer to cook.
I still love his recipe for fried fish.Â
Eggs beaten with a little water
Crumbled up saltine crackers, no bigger than 1/4 of an inch.
Take fish filets and pat them dry, dredge in the egg and then the cracker mixture. Cook in a medium hot pan of oil. The crust that develops is excellent. Be sure to only turn once. Sprinkle with a dash of salt while still hot. Your filets should take no more than about 4 minutes per side. If you are cooking a few, you can put them in the oven to keep them warm. Serve with a healthy salad.
For your tarter sauce: combine Best Foods mayonnaise and hot dog relish. Equal portions of each and stir.
For cocktail sauce:Â 1/4 cup Ketsup and 1-2 tablespoons of horseradish.
