Home › The World's Kitchen › Fried Pompano, Horly

Fried Pompano, Horly

Lift up the filets from two medium, fresh pompano of one pound each. Skin them, season with a teaspoon salt and half a teaspoon pepper, roll in flour, then dip in beaten egg and roll in fresh bread crumbs. Arrange in a frying basket and fry in boiling fat for ten minutes, lift up, drain, dress on a hot dish with a folded napkin, decorate with six quarters lemon, a little parsley greens, and serve with one gill hot tomato sauce separately.