An excellent Pompano recipe: fast and easy
Four fillets depending on sizes of fish about ¾ pound total weight
Quarter cup of flour
Quarter teaspoon each salt and white pepper
One large egg slightly beaten
One tablespoon milk(1%)
Quarter cup of Italian seasoned bread crumbs
3 tablespoons butter
Combine first three ingredients: dredge fillets in mixture. Combine egg and milk, dip fillets in milk mixture and dredge in bread crumbs.
Melt butter in non-stick skillet. Add fillets, cooking 5 minutes on each side, until golden brown or until fish flakes easily with fork.
Yields two(2) servings
Add your favorite wine, artichokes, candles and smooth jazz for a romantic dinner.
Captain Alex Crawford www.topknots.com
fishing from Apalachicola, FL