Creole Fried Striped Bass
- 1 ½ pounds striped bass fillets, skinless, cut into serving-size pieces
- 1 tablespoon Tabasco sauce
- 1 egg
- 1 cup milk
- 2 teaspoons creole seasoning
- oil for frying
In a shallow bowl mix Tabasco, egg and milk. Dip fish in egg mixture, sprinkle with seasoning mix and then lightly salt.
Pan-fry in oil until golden brown, about 3 to 4 minutes. Turn and repeat, cooking until done.
Contributed by Joyce Taylor MM2